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