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Pdf
In a large bowl beat together the whipping cream with an electric mixer for 3-4 minutes or until the cream becomes lighty and fluffy. It will resemble a whipped cream consistency.
Add in the instant pudding mix and slowly add in the sweetened condensed milk. Beat together for another minute until airy and incorporated.
Fold the Butterfinger pieces into the ice cream mixture until combined. Pour the ice cream mixture into a freezer safe container. Add the remaining Butterfinger pieces to the top of the ice cream.
Cover the ice cream with a lid or plastic wrap and place in the freezer. Freeze the ice cream for at least 6 hours before serving.