Easy Butterfinger® Cake
Description
Angel food cake, chocolate-covered crispy peanut butter candy bars, and whipped topping are layered together in this simple dessert that is a great way to use up leftover Halloween candy.
Ingredients
•
2 cups confectioners' sugar
•
1/2 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 1/10 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.