Butterfinger Ice Box Cake
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- 13 oz
- 1pkg, angel food cake
- butterfinger candy bars, crushed
- large container cool whip
- 1/2 c
- butter, softened
- 2 c
- powdered sugar
- egg yolks
- 2 tsp
- vanilla extract
1Beat butter, sugar egg yolks & vanilla until smooth. Fold in cool whip.
2Break up half of the angel food cake into small pieces into a 13x9 pan.
3Pour half of the mixture over cake pieces. Sprinkle half of the crushed candy over mixture.
4Repeat layering: cake, "custard" mixture, candy one time.
5Place in refrigerator overnight before eating.