Butterfinger® Delight

This terrific recipe for Butterfinger® Delight was submitted by Melinda Blevins of Alabama, USA.

Recipe Ingredients:

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

Cooking Directions:

1. Tear angel food cake into bite size pieces and place in large mixing bowl.
2. Crumble the Butterfinger® candy bars and add to the cake pieces.
3. Cream the powdered sugar and butter together well. Fold in the whipped topping until just blended.
4. Fold creamed mixture into cake/Butterfinger® candy bar mixture, blend well.
5. Pour mixture into lightly greased 13x9x2-inch glass baking dish; cover with plastic wrap and refrigerate for 4 hours before serving.

Makes 12 servings.