Recipe
Dessert
Butterfinger Delight
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 1 prepared angel food cake | ||
| 1 large box instant vanilla pudding mix | ||
| 2 c. milk | ||
| 1 (12 oz) container Cool Whip whipped topping, thawed, divided | ||
| 2 king-size Butterfingers candy bars, crushed, divided |
Directions
- Tear cake into bite-sized pieces. Place half of cake pieces in a 9-by-13-inch pan.
- Mix pudding with milk. Fold in 1 cup thawed Cool Whip. Spread mixture on cake pieces in pan.
- Sprinkle half of crushed candy bars on pudding mix.
- Add remaining cake pieces to pan.
- Spread rest of Cool Whip over cake pieces. Sprinkle with remaining crushed candy bar pieces.
- Place in refrigerator to chill overnight.