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Butterfinger® Cake - No Bake




Source of Recipe


Marla


List of Ingredients




Butterfinger® Cake - No Bake


1 prepared angel food cake, crumbled
1/2 cup butter
4 large egg yolks (see Food Safety)
2 cups powdered sugar
1 teaspoon vanilla extract
1 (16-ounce) container whipped topping
8 (2.1-ounce) Butterfinger® candy bars





Recipe



Crush Butterfinger® candy bars (while still in wrappers ) using a rolling pin.

Cream butter, egg yolks, sugar and vanilla. Stir in whipped topping.

Layer a 13 x 9 x 2-inch pan with half the cake crumbs; next layer with half the creamed mixture, then sprinkle with half the crumbled Butterfinger® candy. Repeat in same order with last half of ingredients.

Chill for at least an hour before serving.

Makes 12 to 16 servings.


Note: Freezing the candy bars an hour before crushing helps keep the chocolate "firm" for crumbling.