1 pkg. butterscotch pudding
1 1/2 c. milk
1/2 c. sour cream
16 oz.pkg. bits o'brickle
1 (16 oz.) pound cake
8 oz. Cool Whip
12 oz. fudge topping

Beat pudding mix with milk and sour cream. Cut cake into 1/2 inch slices. Place 1/2 of slices in 9 x 13 inch dish. Cover with pudding. Drizzle with 1/2 of fudge topping. Sprinkle with 1/2 of brickle. Layer remaining cake into dish. Spread with Cool Whip over cake. Drizzle remaining fudge topping and sprinkle with remaining brickle. Chill before serving.