Butterfinger Cake

    Butterfinger Cake =Wicked Good and that is coming from the mouths of picky
    children. It's very rare to make something that all the family loves. I knew this
    cake was a winner when my one son that really does not like anything, went
    for seconds. SCORE! No baking involved...

                                                Butterfinger Cake

    1 cup crushed Ritz (about 30 crackers)
    1 cup graham cracker crumbs
    4 Butterfinger candy bars, crushed
    3/4 cup butter, melted
    1 1/2 cups cold milk
    2 packages (3.4 ounces each) instant vanilla pudding mix
    1 quart frozen chocolate yogurt, softened
    1 carton ( 12 ounces) frozen whipped topping, thawed, divided

    1) In a large bowl, combine the first four ingredients, set aside 1/2 cup for the
    topping. Press remaining crumb mixture into an ungreased 9 x 13 dish.
    Chill for 5 minutes.
    2) Meanwhile, in a large bowl, whisk milk and pudding mixes for 2 minutes.
    Let stand for 2 minutes or until set. (mixture will be thick) Stir in frozen yogurt
    and 1 cup whipped topping until smooth. Spread over crust.
    3) Top with remaining whipped topping, Sprinkle with reserved crumb mixture.
    Refrigerate for at least for 8 hours.