Butterfinger Angel Food Dessert Recipe

  • 1/4 cup butter
  • 2 cups confectioners sugar
  • 2 teaspoons vanilla extract
  • 4 egg yolks
  • 1 package whipped topping, thawed (12 ounce pkg)
  • 1 angel food cake (9 inch )
  • 2 bars Butterfinger candy bar (2.1 ounce bars)
  • 1/2 cup pecan halves (optional)
1. In large bowl, cream together butter, sugar vanilla and egg yolks.

2. Fold whipped topping into butter mixture.

3. Tear angel food cake into very small pieces. Crush candy bars.

Place half of cake pieces in 9x13 inch pan.

Spread half of creamy mixture over cake pieces.

4. Top with half of nuts and half of crushed candy bars. Repeat.

5. Chill in refrigerator before serving.

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