easy butterfinger® cake

easy butterfinger® cake

Ingredients

  • 2 cups confectioners' sugar
  • 1/2 cup butter, softened
  • 4 egg yolks
  • 1 (16 ounce) package frozen whipped topping, thawed
  • 1 (9 inch) prepared angel food cake, torn into bite-size pieces, divided
  • 4 (2.1 ounce) bars chocolate-covered crispy peanut butter candy (such as Butterfinger®), crushed, or more to taste


Directions

  1. Beat confectioners' sugar, butter, and egg yolks together in a large bowl with an electric mixture until creamy. Fold whipped topping into the mixture.
  2. Spread 1/2 the angel food cake pieces on the bottom of a trifle dish. Pour 1/2 the whipped topping mixture in an even layer over the cake pieces. Sprinkle 1/2 the crushed candy bars over the top. Repeat layers with remaining cake, whipped topping mixture, and crushed candy. Cover dish with plastic wrap and refrigerate for at least 1 hour before serving.

09/23/2019
easy butterfinger® cake, recipe PT15M PT1H 5 455 calories

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