Easy Butterfinger® Cake

Angel food cake, Butterfinger® candy bars and Cool Whip® are the well known favorites in this delightful (and easy) no-bake dessert. Looks great in a trifle bowl. I don't even like Butterfinger® bars and I thoroughly enjoy this stuff!! You can do this in a 9x13-inch pan as well, but the trifle looks so nice!


Recipes · Desserts · Chocolate Dessert Recipes


Prep Time: 20 mins
Additional Time: 1 hrs
Servings: 16
Total Time: 1 hrs 20 mins
Yield: 1 cake

Ingredients

Ingredients List

  • 2 cups confectioners' sugar

  • ½ cup butter, softened

  • 4 egg yolks

  • 1 (16 ounce) package frozen whipped topping, thawed

  • 1 (9 inch) prepared angel food cake, torn into bite-size pieces, divided

  • 4 (2.1 ounce) bars chocolate-covered crispy peanut butter candy (such as Butterfinger®), crushed, or more to taste


Directions

  1. Beat confectioners' sugar, butter, and egg yolks together in a large bowl with an electric mixture until creamy. Fold whipped topping into the mixture.

  2. Spread 1/2 the angel food cake pieces on the bottom of a trifle dish. Pour 1/2 the whipped topping mixture in an even layer over the cake pieces. Sprinkle 1/2 the crushed candy bars over the top. Repeat layers with remaining cake, whipped topping mixture, and crushed candy. Cover dish with plastic wrap and refrigerate for at least 1 hour before serving.


Nutrition Facts (per serving)

Nutrition Facts
337 Calories
17g Fat
45g Carbs
3g Protein


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