|The Lactose-Free Family Cookbook|
|by Marsha Rosen RD|
Here's a cookbook that's full of dairy-free reciples for all those millions of Americans who are lactose intolerant.
1 - 10 of 69 for butterfinger cake
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Mix cake as directed. Let ... Cool Whip. Then crumble butterfingers and put on top of Cool Whip. Then drizzle chocolate syrup. Then enjoy! Very delicious!
With a mixer, ... Tear angel food cake into small pieces ... layer of crushed Butterfinger candy bars. Repeat ... pudding mixed according to directions.
Cook cake mix just like ... Whip and crumbled up Butterfingers together. Crumble up half cakemix and put into bowl, then layer topping and repeat again.
Bake cake as directed. When ... over milk. Crush Butterfinger bars and sprinkle ... Whip on top. Take remaining candy bar and sprinkle on top for garnish.
Follow the directions for a yellow cake mix and bake. ... Crunch 3 large Butterfingers over the top ... for at least 1 hour before serving. Easy...easy!
Beat egg yolks ... and Cool Whip; mix well. Stir in crushed candy. Layer cake and candy mixture in 9"x13" pan. Refrigerate at least 1 hour before serving.
Mix topping until fluffy. Pinch cake into pieces and ... cake. Follow with topping and tag with candy bars. Repeat layers until all ingredients are used.
Reserve 1/4 cup finely crushed Butterfinger bars for garnish, ... hour. Garnish with reserved 1/4 cup finely crushed Butterfinger bars. Refrigerate, covered.
In 9 x ... of angel food cake in bite size ... well. Fold in Cool Whip. Spread 1/2 on cake pieces. Top with 1/2 of candy bars. Repeat the 3 layers. Chill.
Tear Angel Food cake in bite size ... powdered sugar. Add Cool Whip. Spread on top of cake. Sprinkle with crushed candy bars. Refrigerate until serving.
Result Page: 1
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