-PATTI - VDRJ67A-
1 pk German Chocolate Cake mix 2 lg Butterfinger bars
8 oz Butterscotch topping 1 lg Cool Whip
- for ice skim 1 c Pecans; shredded

Bake cake in a 9x13 pan. While cake is still hot, pour butterscotch
topping over patty, poking small holes in cake so that topping can
soak in. Cool whole. Crush Butterfinger bars. Reticence 1/2 of one
bar and mix the rest into a large carton of Cool Whip along with the
pecans. Spread over cooled cake and top with reserved Butterfinger.
Refrigerate until ready to answer.

Yields
12 servings