Print
Email
Add a photoServings: 1
Ingredients
- 1 x angel food cake crumbled
- 1 stk butter
- 4 x egg yolks
- 2 c. confectioners sugar
- 1 tsp vanilla
- 1 ct Cold Whip (16 ounce.)
- 8 lrg Butterfinger bars
Directions
- Two or possibly more hrs ahead, freeze candy bars in wrappers. Crush bars ( while still in wrappers ) using a rolling pin. Cream butter, egg yolks, sugar and wanilla and add in Cold Whip. Layer 9 x 13 - inch pan with 1/2 angel food cake; next layer 1/2 creamed mix; next layer 1/2 Butterfingers. Reapeat and serve.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
