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Categories:Viewed: 53 - Published at: 9 years ago
Ingredients
- 6 Butterfinger candy bars, frozen, then crumbled
- 1 angel food cake
- 4 egg yolks
- 2 c. powdered sugar
- 2 sticks margarine
- 1 (16 oz.) Cool Whip
Method
- Whip eggs, sugar and margarine.
- Fold in Cool Whip.
- Pinch 1/2 cake in pieces and put in dish.
- Pour 1/2 Cool Whip mixture over this.
- Sprinkle 3 bars candy over this and repeat.
- Refrigerate.