Print Recipe

Butterfinger Angel Dessert

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

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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