Butterfinger Angel Food Dessert Recipe 395

Steps:

• Bake cake in a tube pan according to package directions and cool completely. Split in half. Half will be used for each layer. Mix softened butter with powdered sugar. Blend in yolks. Add whipped topping. Tear one half of angel food cake into bite sized pieces and layer in the bottom of a 9x13 cake pan. Spread half the powdered sugar mixture over the cake pieces. Top with half or slightly less than half of the chopped Butterfingers (I like more candy for the top layer to look extra yummy). Repeat with cake pieces, then remaining frosting, then candy bits. Chill thoroughly before serving. Store in refrigerator.

Steps:

• Break up angel food cake in bottom of a 9x13 cake pan.
• Beat Egg yolks, powdered sugar, and butter until a nice light yellow. Fold in Cool Whip. Crush the butterfingers (its easier to do if you keep the in the freezer for a bit before you do this step) Pour half of butterfingers into cool whip mixture.
• Then spoon or pour over the angel food cake. Sprinkle remaining butterfingers over the top. Keep in Fridge.

Steps:

• Line bottom of a 9x13 pan with half of the cubed angel food cake.
• Beat egg yolks and add powdered sugar, vanilla, and butter.
• Beat whipping cream; add to egg yolk mixture.
• Pour half of whipping cream mixture over cake pieces.
• Cover with half of crushed Butterfingers.
• Layer remaining cake pieces over first layer.
• Pour remaining cream mixture over second cake layer.
• Sprinkle with remaining crushed Butterfingers.
• Refrigerate overnight, or for up to 24 hours.

Steps:

• Crust: Mix together--candy bars, saltines, graham crackers sugar and butter.
• Press into a 9x13 pan.
• Save 1 cup of this mixture.
• Filling: Beat pudding and milk together until a thick cream.
• Add ice cream and beat until smooth.
• Pour over crust and level.
• Cover with whipped topping.
• Sprinkle remaining crumbs over top.
• Refrigerate.