Ingredients Jump to Instructions ↓

  1. 1 baked 10-inch angel food cake

  2. 6 (2.1-ounce) Butterfinger candy bars

  3. 1 (16-ounce) box powdered sugar

  4. 1 cup butter, softened

  5. 1 (16-ounce) container frozen nondairy whipped topping, thawed

Instructions Jump to Ingredients ↑

  1. Tear angel food cake into bite size pieces and place in large mixing bowl. Crumble the Butterfinger candy bars and add to the cake pieces. Cream the powdered sugar and butter together well. Fold in the whipped topping until just blended. Fold creamed mixture into cake/ Butterfinger candy bar mixture, blend well. Pour mixture into lightly greased 13 x 9 x 2-inch glass baking dish; cover with plastic wrap and refrigerate for 4 hours before serving.


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