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| BUTTERFINGER CAKE | |
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3/4 c. graham cracker crumbs 1/2 c. soda crackers, crushed 1/2 c. melted butter Pat into 9x13 inch pan. Then mix: 2 c. milk 2 boxes vanilla instant pudding Pour over first layer; let stand in refrigerator until firm. Top with 1 box Cool Whip and 2 crushed Butterfinger candy bars. Refrigerate until time to serve. | |
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