Butterfinger Delight
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A home-kitchen version of butterfinger delight, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 1 angel food cake
- 12 oz. Cool Whip
- 4 egg whites
- 6 Butterfinger candy bars
- 2 c. powdered sugar
- 1 stick margarine
Method
Melt margarine; add sugar, Cool Whip and egg whites.
Beat until creamy.
Break cake into bite-size pieces.
Place 1/2 of cake bits in a bowl.
Put 1/2 the cream mixture on top and broken pieces of 3 candy bars on cream mixture.
Then repeat the layers. Refrigerate.
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