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Butterfinger Crunch Dessert Recipe

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This recipe for Butterfinger Crunch Dessert is from The Cruise Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 - 10" angel food cake, store bought, tore into small pieces
4 butterfingers candy bars, crushed
1 pint whipping cream
1/4 C. butter
2 egg whites, beaten
2 C. powdered sugar
4 egg yolks
2 t. vanilla
3/4 C. chopped pecans (optional)
Directions:
Directions:
Beat sugar & butter; add in egg yolks & vanilla. Mix well. Whip the cream and beat the eggs; fold in together. Fold the cream and eggs into the bugger/sugar mixture. Tear the angel food cake into pieces; put half of them into a greased 9 x 13" pan. Put half of the cream mixture over the cake. Crumble the candy bars and put half on top of the cream mixture. Repeat another layer of each, end with the candy bars. Top with chopped pecans. Cover and refrigerate for at least an hour before serving, or overnight. Store in the refrigerator.

 

 

 

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