Lightly spray a 9 x 13 cake pan.

In a large bowl prepare the Vanilla Pudding mixing with a wire whip, add in the whipped topping and continue stirring until it is smooth.

Put half of the torn cake in the bottom of the pan and pour half of the vanilla mixture over the top off the cake and smooth it out evenly.

Top with 2 of the crushed Butterfinger Bars.

Now place the rest of the cake on the Butterfinger layer and pour the rest of the Vanilla Pudding mix over the top of the cake smooth it out evenly then sprinkle over the last 2 crushed up candy bars.

Refrigerate for at least 3 hours so it can set up.