Print Recipe

Butterfinger Angel Dessert

RG

Ingredients

  • 1 angel food cake, torn in pieces
  • 2 cups confectioners' sugar
  • 1 stick (1/2 cup) butter, softened
  • 2 teaspoons vanilla extract
  • 1 quart whipped cream or Cool Whip
  • 6 Butterfinger bars, crushed, divided
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Instructions

  1. Beat confectioners' sugar, butter and vanilla extract until smooth and creamy.
  2. Fold in whipped cream or Cool Whip.
  3. Put half of cake pieces into a trifle dish.
  4. Spread half of the sugar/cream mixture over the cake.
  5. Reserve about 1/4 of the crushed candy bars, and sprinkle the rest over the sugar/cream mixture.
  6. Add the remainder of the cake.
  7. Top with the remaining sugar/cream mixture.
  8. Evenly scatter the remaining crushed candy bar on top.
  9. Chill for at least an hour or two before serving.



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