ButterFinger Delight
- 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
- 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.
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