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    Butterfinger Cake Dessert


    Source of Recipe


    Kathy Robinson

    List of Ingredients





    2 angelfood cakes
    4 egg yolks
    1 1/2 sticks butter
    2 cups powdered sugar
    16 ounces cool whip Lite®
    7 Butterfingers candy bars, frozen -- crushed

    Recipe



    Mix together eggs, sugar, butter, and Cool Whip. Crumble up 1 cake and combine with 1/2 of the Cool Whip mixture in a 10x13 pan. Sprinkle 1/2 of crushed candy bars on top. Repeat process with remaining ingredients, layering on top of first. Chill for a couple of hours.

 

 

 

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