This recipe for Butterfinger Delight was
submitted by Melinda Blevins of Alabama, USA.
Visitor Comments: "Thank
you for having this recipe & this version!! My daughter loves
it & my copy is packed up & I've found a million "butterfinger
delights", but not the one I make til now. So thank you
very much, you made one 14 yr-old very happy." - Joyce B.
Butterfinger
Delight
- 1 (10-inch) baked angel
food cake
- 6 (2.1-ounce) Butterfinger
candy bars
- 1 (16-ounce) box powdered
sugar
- 1 cup butter, softened
- 1 (16-ounce) container
frozen nondairy whipped topping, thawed
- Tear angel food cake into
bite size pieces and place in large mixing bowl.
- Crumble the Butterfinger®
candy bars and add to the cake pieces.
- Cream the powdered sugar
and butter together well. Fold in the whipped topping until just
blended.
- Fold creamed mixture into
cake/Butterfinger® candy bar mixture, blend well.
- Pour mixture into lightly
greased 13 x 9 x 2-inch glass baking dish; cover with plastic
wrap and refrigerate for 4 hours before serving.
Makes 12 servings.
