A decadently rich and creamy dessert, a little goes a long way. Try layering in a trifle dish or deep clear glass bowl for a delightful presentation.
1 prepared angel food cake, crumbled
1/2 cup butter
4 large fresh egg yolks*
2 cups powdered sugar
1 teaspoon vanilla extract
1 (16-ounce) container whipped topping
8 (2.1-ounce) Butterfinger® candy bars
- Crush candy bars (while still in wrappers ) using a rolling pin.
- Cream butter, egg yolks, sugar and vanilla. Stir in whipped topping.
- Layer a 13x9x2-inch pan with half the cake crumbs; next layer with half the creamed mixture, then sprinkle with half the crumbled Butterfinger® candy. Repeat in same order with last half of ingredients.
- Chill for at least an hour before serving.
Makes 12 to 16 servings.
*CooksRecipes.com highly recommends using pastuerized egg yolks.
Tip: Freezing the candy bars an hour before crushing helps keep the chocolate "firm" for crumbling.