1
Spray 9x13" pan
2
Cut the angel food cake into 1" pieces. (I cut the cake in half and kept them separate)
3
Crush the butterfinger snack candy bars (I did this 5 at a time)
4
Combine milk and butterscotch pudding, mix until starts to thicken
5
Fold in cool whip
4
Layer 9x13" pan with half the angel food cake pieces
7
Put half the "fluff" (pudding/cool whip mixture) on top
8
Put half the crushed candy bars on top
9
Layer with rest of angel food cake pieces
10
Put rest of "fluff" on top
11
Put rest of candy bar pieces on top
12
Refrigerate 1 hour or overnight
13
Cut int 16 pieces and serve
