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| BUTTERFINGER DESSERT CAKE | |
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1/4 c. butter, melted 1 1/2 c. powdered sugar Angel food cake 4 lg. egg yolks 1 lg. Cool Whip 6 Butterfinger candy bars With a mixer, blend thoroughly the butter, egg yolks, powdered sugar and Cool Whip. Tear angel food cake into small pieces and layer into dish or trifle bowl. Add layer of Cool Whip mixture and follow with a layer of crushed Butterfinger candy bars. Repeat ending with candy bar pieces. Must be kept refrigerated. If you wish to omit the egg yolks, substitute a small package of instant vanilla pudding mixed according to directions. | |
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recipe reviews #70929
Amber (Indiana) says:
Great Dessert!!
#140713
Carrie (Wisconsin) says:
Just the recipe I was looking for! This tastes amazing. I used fresh organic eggs from a friend so I didn't worry about the egg yolks and I liked the non-pudding option. After tasting the cream part of the recipe, I thought it was a bit bland and decided to add some vanilla, which gave it just enough flavor - similar to what vanilla pudding would have done I imagine. Thanks for a great recipe!
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