Butterfinger Angel Dessert
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1 baked 10-inch angel food cake
(Or a store bought one)
6 Butterfinger candy bars
1 (16 ounce) box powdered sugar
1 cup butter,softened
1 (16 ounce)container frozen
nondairy whipped topping, thawed
Tear angel food cake into bite size pieces
and place in large mixing bowl.
Crumble the Butterfinger candy bars
and add to the cake pieces.
Cream the powdered sugar and butter together well.
Fold in the whipped topping until just blended.
Fold creamed mixture into cake/Butterfinger
candy bar mixture,blend well.
Pour mixture into lightly greased 13 x 9 x 2-inch
dish;cover and refrigerate for 4 hours or more
before serving.
----------------------------------
1 baked 10-inch angel food cake
(Or a store bought one)
6 Butterfinger candy bars
1 (16 ounce) box powdered sugar
1 cup butter,softened
1 (16 ounce)container frozen
nondairy whipped topping, thawed
Tear angel food cake into bite size pieces
and place in large mixing bowl.
Crumble the Butterfinger candy bars
and add to the cake pieces.
Cream the powdered sugar and butter together well.
Fold in the whipped topping until just blended.
Fold creamed mixture into cake/Butterfinger
candy bar mixture,blend well.
Pour mixture into lightly greased 13 x 9 x 2-inch
dish;cover and refrigerate for 4 hours or more
before serving.



