Tuesday, August 7, 2012

Butterfinger Dessert

1 large angel food cake (broken into pieces)
2 pints of heavy whipping cream
2 eggs, well beaten
2 tablespoons vanilla
6 Butterfingers candy bars, crushed.
1 cup of chopped walnuts or pecans

  • Beat whipping cream until stiff.
  • Add beaten eggs and vanilla.
  • Line the bottom of a 9x13 pan with 1/2 of the cake.
  • Spread 1/2 of the whipping cream mixture on top of the cake.
  • Next layer is 1/2 of the crushed candy bars.
  • Top that of with 1/2 the nuts.
  • Repeat layers in the same order.
  • Refrigerate overnight or at least 6-8 hours before serving.

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