Cut cake horizontally 2 times so you have 3 layers. Place a generous layer of whipped topping on the first layer and spread 1/2 cup candy bars on topping. Drizzle with caramel syrup. Place second layer on top of first layer and repeat layers. Spread remaining topping over top and sides to cover completely. Sprinkle with remaining Butterfinger bars all over and drizzle with syrup. Delicious!
By Robin from Washington, IA
Butterfinger Angel Dessert II
Ingredients
1 angelfood cake, either store bought or home baked
5 Butterfinger candy bars, crushed
2-3 cups Cool Whip
Directions
Tear cake into bite size pieces. Spread half of cake pieces in the bottom of a 9x13 inch pan. Spread half the Cool Whip over the cake. Sprinkle half the crushed Butterfinger bars over the layer of Cool Whip. Repeat the layers with the remaining half of the ingredients. Press the layers down a bit if necessary to fit in the pan. Chill a few hours or this could be made a day ahead of time. Serve chilled.
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