Ingredients
- 1 angel food cake
- 6 Butterfinger candy bars, frozen
- 16 oz. Cool Whip
- 8 oz. cream cheese, softened
Directions
Tear angel food cake into bite-size pieces and place in a 9x13 inch pan. Put frozen candy bars in plastic bag, then use rolling pin to break up candy bars. Sprinkle most of the bars over the cake, saving a little for the top. Soften cream cheese (important!) and add to Cool Whip. Mix until smooth. Pour this over cake and spread out evenly. Sprinkle rest of candy bars over top of Cool Whip mixture. Refrigerate. Flavor is best if made the day before and allowed to set up overnight.
By Robin from Washington, IA
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