BUTTERFINGER DESSERT
As a child growing up my mother use to make this all the time. When I moved out I asked her to make me a cookbook of my favorite recipies. This is the first in the book from her.
Provided by B and Ls Mom
Categories Dessert
Time 15m
Yield 9-18 serving(s)
Number Of Ingredients 6
Steps:
- Break up angel food cake in bottom of a 9x13 cake pan.
- Beat Egg yolks, powdered sugar, and butter until a nice light yellow. Fold in Cool Whip. Crush the butterfingers (its easier to do if you keep the in the freezer for a bit before you do this step) Pour half of butterfingers into cool whip mixture.
- Then spoon or pour over the angel food cake. Sprinkle remaining butterfingers over the top. Keep in Fridge.
Nutrition Facts : Calories 561.6, Fat 22.4, SaturatedFat 14.6, Cholesterol 111, Sodium 462.3, Carbohydrate 86, Fiber 0.5, Sugar 62.6, Protein 6.7
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