Butterfinger Cake

1 yellow cake mix, with ingredients called for on package (eggs, oil, water)
4 Jello Chocolate Caramel Pudding Cups
24 fun-sized Butterfingers (4 packs) (crushed or put in processer, split in half)
1 can sweetened condensed milk
1 package peanut butter chips
5 oz (about half pack) chocolate chips
5 Tbsp butter
1 tub whipped cream

Prepare cake as back of box, adding in 12 crushed Butterfingers and 1 pudding cup.

Once cake is baked, poke holes into it. Pour condensed milk and remaining three cups of pudding on top. Melt peanut butter chips and spread over pudding. Melt  chocolate chips and butter, forming a ganache, and spread over peanut butter layer. Chill overnight.

Next day, spread whipped cream over cake and shake remaining 12 crushed Butterfingers on top.