1 container Cool Whip
1 small box instant chocolate pudding
1 Butterfinger candy bar

Set Cool Whip in the refrigerator the night before making the pudding so that it can thaw.

Put the Cool Whip in a large bowl and stir in the box of dry instant chocolate pudding. Stir until it is mixed in well and looks like chocolate whipped topping.

Put the Butterfinger into a shallow bowl and crush into small pieces with the back of a spoon. Stir the crushed pieces into the chocolate mixture.

Refrigerate for a few hours.