Butterfinger Banana Pudding

Time: 30 minutes prep + 1-3 hours chilling time
Yield: 12 servings
Recipe from Jamie Cooks It Up, inspired by Pat Sleater

4 C vanilla ice cream
2 (3.4 ounce) boxes instant vanilla pudding
2 C milk 
4  C  vanilla wafer cookies
6 bananas
caramel syrup
1 (12 ounce) container cool whip, thawed
12 miniature butterfinger candy bars

1. Grab some vanilla ice cream. Scoop 4 cups into a glass measuring cup and allow it to sit on your counter for about 5 minutes. 
2. Into your stand mixer or large mixing bowl place 2 boxes of instant vanilla pudding. Add 2 C milk and beat (with the whisk attachment) for 1-2 minutes or until nice and thick. 
3. Add the ice cream, one spoonful at a time, mixing continually until the mixture is smooth. 
4. Unwrap 12 mini Butterfinger candy bars and place them in a large gallon sized zip lock bag. Securely seal the bag and pound the bars into little pieces with a rolling-pin. A good way to relieve a little stress, yes? Pound it, baby. Pound it good. 
5. Find a large glass bowl, or trifle dish. Slice 1/3 of the bananas and put them in the bottom of the bowl along with 1/3 of the vanilla wafers. 
6. Pour 1/3 of the vanilla pudding mixture over the top.  Add 1/3 of the cool whip, 1/3 of the butterfinger pieces and a nice drizzle of caramel syrup. Repeat the layers twice more.
7. Cover the bowl with plastic wrap and let it chill in the fridge for at least an hour. The longer it sits, the softer the vanilla wafers will become. I thought it was perfect after it had a chance to chill for about 3 hours. My daughter Emily loved it best the next day, she liked the cookies super soft. Just depends on your preference, I suppose.