This recipe comes from my friend Leah L. I made this for Home Team at church (they are a good test group). It was a HUGE hit. It was super easy & very fast to make.
1 box devil's food cake mix
2 small boxes instant chocolate pudding
4 c milk
8 Heath or Butterfinger candy bars (I used the Heath pieces found in the baking section)
12 oz container of whipped topping
1/2 c pecans, chopped (I omitted the nuts because I don't care for them)
Bake cake according to package directions in a 9x13 pan. Cool cake completely on a wire rack. Prepare pudding according to package directions. I put my pudding in the refrigerator until cake was cooled. Break or cut cake into bite size pieces. Place half of the cake in a large glass bowl. Top with half of the pudding. Sprinkle half of the candy over pudding. Top with half of whipped topping. Sprinkle pecans on top (if using). Repeat layers, saving some of the candy bars to sprinkle on top. Refrigerate & serve cold.
Recipe courtesy: Leah L of Georgia
Half of the cake cut into bite size pieces
Works great with gluten free brownie mix for those needing gluten free ideas!!
Made this for my book club ladies and we all loved it! So delicious!
I "killed" everyone at our Sunday dinner with this dessert! It was soooo good!
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