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butterfinger pudding

thepreacherswife avatar
Recipe by
Tonna Canfield
@thepreacherswife
Ashland, KY

I love this recipe! I’ve been making it since I was in my 20’s: a long time ago! It is so quick, easy, and delicious! Another plus is it requires just a few ingredients and no turning on the oven or stove! Great for summer! Hope you enjoy!

►
yield 12 -15
prep time 20 Min
method No-Cook or Other

Ingredients For butterfinger pudding

  • 1 stick
    butter
  • 3
    egg yolks
  • 16 oz
    cool whip
  • 2 c
    confectioners' sugar
  • 1
    angel food cake
  • 6
    butterfinger candy bars full size

How To Make butterfinger pudding

  • 1
    Tear angel food cake into bite size pieces in bottom of 9 x 13 pan.
  • 2
    Melt butter. Set aside.
  • 3
    Separate yolks and save your whites for another use, if desired (whites can be frozen).
  • 4
    Mix yolks, confectioners sugar & butter .
  • 5
    Add cool whip and mix well.
  • 6
    Pour over cake pieces.
  • 7
    Crush candy bars and sprinkle over top.
  • 8
    Refrigerate overnight or at least 6 hours.
  • 9
    Note: use pasteurized eggs since they won’t be cooked. That’s what most of us buy at the store anyway.
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