Butterfinger Delight
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moms fav
Ingredients
- 1 baked 10-inch angel food cake
- 6 (2.1-ounce) Butterfinger® candy bars
- 1 (16-ounce) box powdered sugar
- 1 cup butter, softened
- 1 (16-ounce) container frozen nondairy whipped topping, thawed
Method
Tear angel food cake into bite size pieces and place in large mixing bowl. Crumble the Butterfinger® candy bars and add to the cake pieces. Cream the powdered sugar and butter together well. Fold in the whipped topping until just blended. Fold creamed mixture into cake/Butterfinger® candy bar mixture, blend well. Pour mixture into lightly greased 13 x 9 x 2-inch glass baking dish; cover with plastic wrap and refrigerate for 4 hours before serving. Makes 12 servings.
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Log in Sign UpVicky Dunn
Vicky Dunn
Influences: simple, quick & southern country
Location: Hazard, Ky
Favorite Piece of Cooking Equipment: A Southern woman would never starve as long she has an iron skillet and a can of Crisco.
Favorite Recipes: Peanutbutter Fudge
What else? I didn't have potatoes so I substituted rice I didn't have paprika so I used another spice I didn't have tomato sauce so I used tomato paste A whole can-not a half can-I don't believe in waste. A friend gave me the recipe She said you couldn't beat it There must be something wrong with her I couldn't even eat it!