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Categories:Viewed: 42 - Published at: 8 months ago
Ingredients
- 4 large Butterfinger bars
- 1 large angel food cake
- 2 c. powdered sugar
- 1 stick melted butter
- 4 egg yolks
- 1 (16 oz.) Cool Whip
Method
- Beat until creamy the butter, sugar and egg yolks.
- Fold in Cool Whip along with chopped candy bars.
- Break cake in pieces. Put half in a 9 x 13-inch pan. Pour half of the Cool Whip mixture over this and put rest of cake in pan.
- Top with remaining Cool Whip mixture.
- Refrigerate overnight.