Easy Butterfinger® Cake

Name: Easy Butterfinger® Cake
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 ounce) bars chocolate-covered crispy peanut butter candy (such as Butterfinger(R)), crushed, or more to taste

6 ingredients

2 steps

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 ounce) bars chocolate-covered crispy peanut butter candy (such as Butterfinger(R)), 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.