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Results 41 - 50 of 66 for butterfinger cake-angel-food- cake
Break up half of the baked and cooled cake, place in 9 x ... candy over Cool Whip mixture. Make second layer same as the first. Chill overnight.
Crumble 1/2 of the cake into a 9x13-inch pan. Crush ... of the candy bars on the Cool Whip. Repeat the layers and refrigerate. Slice and serve.
Tear cake into bite size pieces and ... Whip. Refrigerate for 1 or 2 hours. (For reduced calories, use sugar-free instant pudding and skim milk.
Beat yolks, sugar and butter ... with 1/2 of cake pieces. Spread 1/2 of creamed ... layers with remaining ingredients. Refrigerate until served.
Mix together: butter, egg yolks, ... whipped topping. Layer cake (torn into bite size pieces), ... candy and nuts on top. Chill. Use a 9x13 pan.
Prepare cake mix according to directions on box. Let cake cool. Crush Butterfingers into tiny pieces. Pour into ... fresh fruit also works well.
Melt butter. Mix in sugar, ... thin slices of cake in a 9x13 pan. Add ... rest of the mixture. Top with 3-4 crushed candy bars. Keep in freezer.
Break up half the cake into pieces and put into ... and put half on top of mixture. Repeat for second layer. Refrigerate until ready to serve.
Cream butter. Add egg yolks, ... Put 1/2 crumbled cake in bottom of pan. Pour ... candy. Repeat in same order. Chill for 1 hour before serving.
Tear 1/2 of angel food cake in pan. Whip cream stiff ... crushed candy bars. Tear rest of cake, then mixture, then candy bars, then top with almonds.
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