Butterfinger Angel Food Dessert Recipe 395

Steps:

• Bake cake in a tube pan according to package directions and cool completely. Split in half. Half will be used for each layer. Mix softened butter with powdered sugar. Blend in yolks. Add whipped topping. Tear one half of angel food cake into bite sized pieces and layer in the bottom of a 9x13 cake pan. Spread half the powdered sugar mixture over the cake pieces. Top with half or slightly less than half of the chopped Butterfingers (I like more candy for the top layer to look extra yummy). Repeat with cake pieces, then remaining frosting, then candy bits. Chill thoroughly before serving. Store in refrigerator.

Steps:

• 1. crush up butterfingers and set aside cut or tear cake into small pieces
• 2. mix pudding as directed on box add cool whip to prepared pudding mixture
• 3. put some crushed butterfingers in the bottom of 13x9 pan layer with angel food cake and pudding mixture until all is used up top with crushed butterfingers and chill

Steps:

• 1. Make angel food cake, and let cool. Break up cake into pieces and put in a 9x13 inch pan, set aside.
• 2. Mix together butter, powdered sugar, and egg yolks. Add cool whip and butterfinger candy bars crushed, leave some butterfinger to sprinkle on top.
• 3. Pour cool whip and candy bar mixture over angel food cake pieces. Refrigerate. Add remaining crushed candy bar on top of the dessert.

Steps:

• 1. 1. Spray 9 x 13" pan with cooking spray. Arrange half the angel food cake cubes in bottom of pan. 2. In large bowl, combine the pudding mix with skim milk. Whisk until starting to thicken. Fold in both containers of cool whip FREE. 3. Pour half the "fluff" mixture over the cubed angel food cake in pan. Top with half the crushed butterfinger candies. Repeat with rest of cake, fluff and candy. Cover and refrigerate for at least an hour before serving, or overnight. Enjoy!

Steps:

• Spray a 9 x 13-inch pan with cooking spray. Cut the angel food cake into 1-inch cubes and arrange half of them on the bottom of the pan. In large bowl, add the pudding mix with skim milk. Whisk until mixture starts to thicken and fold in both containers of cool whip. Pour half the "fluff" mixture over the cubed angel food cake in pan. Place the Butterfingers candy bars in a zip-loc bag and roll them with a rolling pin until crushed. Sprinkle half of the crushed Butterfingers on top of the "fluff" mixture. Repeat with rest of cake, fluff and candy. Cover and refrigerate for at least an hour before serving, or overnight. Enjoy!

Steps:

• 1. Let cream cheese get room temp. Pound cake can be used also instead of angel food cake. Mix powdered sugar, butter, cream cheese, cool whip togather. Tear the angel food cake up put in bottom of pan 8in. by 8in is ok. Put creamed mixture on top, spread add crushed butterfinger bars on top . Put icebox over night. Then spoon up and enjoy!

Steps:

• Break up angel food cake in bottom of a 9x13 cake pan.
• Beat Egg yolks, powdered sugar, and butter until a nice light yellow. Fold in Cool Whip. Crush the butterfingers (its easier to do if you keep the in the freezer for a bit before you do this step) Pour half of butterfingers into cool whip mixture.
• Then spoon or pour over the angel food cake. Sprinkle remaining butterfingers over the top. Keep in Fridge.

Steps:

• Crush up butterfingers and set aside. Mix pudding as directed on box; add Cool Whip to prepared pudding mixture. Crumble half of angel food cake into bottom of 13 x 9" pan. Top with half of the pudding mixture and half of the Butterfinger crumbs. Repeat. Cover & refrigerate.