This week's recipe is submitted by Barb Petri
Banana Butterfinger Pudding1 cup cold milk
1 pkg. (3.4 oz.) instant banana pudding mix
3 butterfinger candy bars (2.1 oz. ea.) crushed
l carton (8 ox.) frozen whipped topping, thawed
3 med. firm bananas, sliced
In a mixing bowl, combine milk and pudding mix until thickened and smooth. Set aside 1/3 cup crushed candy bars for topping. Fold whipped topping, bananas, and remaining candy bars into pudding. Spoon into serving dishes; refrigerate until ready to serve. Sprinkle with reserved candy bars.