easy butterfinger cake
Desserts
Easy Butterfinger Cake
Angel food cake, Butterfinger® candy bars and Cool Whip® are the well known favorites in this delightful (and easy) no-bake dessert. Looks great in a trifle bowl. I don't even like Butterfinger® bars and I thoroughly enjoy this stuff!! You can do this in a 9x13-inch pan as well, but the trifle looks so nice!
Ingredients
- 2 cups confectioners' sugar
- ½ cup butter, softened
- 4 egg yolks
- 1 (16 ounce) package frozen whipped topping, thawed
- 1 (9 inch) prepared angel food cake, torn into bite-size pieces, divided
- 4 (2.1 ounce) bars chocolate-covered crispy peanut butter candy (such as butterfinger®), crushed, or more to taste
Directions
- Beat confectioners' sugar, butter, and egg yolks together in a large bowl with an electric mixture until creamy. Fold whipped topping into the mixture.
- Spread 1/2 the angel food cake pieces on the bottom of a trifle dish. Pour 1/2 the whipped topping mixture in an even layer over the cake pieces. Sprinkle 1/2 the crushed candy bars over the top. Repeat layers with remaining cake, whipped topping mixture, and crushed candy. Cover dish with plastic wrap and refrigerate for at least 1 hour before serving.
