Butterfinger Chocolate Bliss

• 1 box small instant chocolate pudding
• 1/2 cup heavy cream
• 12 oz cool whip
• 1 pre-made graham cracker crust
• 3 king size Butterfinger bars
• 1/2 cup sugar
• 12 oz cream cheese (room temp)
• 1/2 stick sweet cream butter (room temp)

1. Cream together cream cheese, butter, and sugar using electric mixer until smooth.
2. Slowly add box of instant chocolate pudding to mixture, using electric mixer.
3. (Be careful, as it can make a huge powdered mess.)
4. Gradually add the heavy cream.
5. This ensures everything mixes together without having too much of a powdery texture.
6. Using a rubber spatula, scoop about half of the cool whip into the mix.
7. Be sure to scrape around the sides to ensure everything is mixed well.
8. Crush the Butterfinger bars in a Ziploc bag, and fold about 2/3rds of it into the mixture.
9. Scoop mix into the crust.
10. Layer the top with the remaining cool whip and top it off with the rest of the crushed candy.
11. Put in fridge and let set for at least an hour and enjoy!

chocolate pudding, heavy cream, cool whip, graham cracker crust, king size butterfinger, sugar, cream cheese, sweet cream butter

Taken from cookpad.com/us/recipes/353454-butterfinger-chocolate-bliss (may not work)