Instructions:
1. Line the bottom of a 9×13 glass baking dish with a single, tight layer of Nutty Buddy wafers.
2. In a medium bowl, whisk the Jell-O butterscotch pudding mix and milk together for 2 minutes. Let sit for 5 minutes to thicken.
3. Fold the thawed Cool Whip into the butterscotch pudding until perfectly smooth and fluffy.
4. Spread half of the butterscotch cream mixture evenly over the wafer layer.
5. Top with a second layer of Nutty Buddy wafers, then the remaining butterscotch cream.
6. Crush the leftover wafers and sprinkle them on top. Finish with a heavy drizzle of Hershey’s Chocolate Syrup and refrigerate for 4 hours.
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