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----- Original Message -----
From: Angelique in Texas
To: [EMAIL PROTECTED] ; [EMAIL PROTECTED] ; [EMAIL PROTECTED] ; [EMAIL
PROTECTED] ; RecipesAndMore@googlegroups.com
Sent: Wednesday, July 09, 2008 8:45 PM
Subject: [RecipesAndMore] Butterfinger® Delight
Butterfinger® Delight
1 baked 10-inch angel food cake
6 (2.1-ounce) Butterfinger® candy bars
1 (16-ounce) box powdered sugar
1 cup butter, softened
1 (16-ounce) container frozen nondairy whipped topping, thawed
Tear angel food cake into bite size pieces and place in large mixing
bowl.
Crumble the Butterfinger® candy bars and add to the cake pieces.
Cream the powdered sugar and butter together well. Fold in the whipped
topping until just blended.
Fold creamed mixture into cake/Butterfinger® candy bar mixture,
blend well.
Pour mixture into lightly greased 13 x 9 x 2-inch glass baking dish;
cover with plastic wrap and refrigerate for 4 hours before serving.
Makes 12 servings.
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"THERE'S ALWAYS THAT ONE MEMORY THAT JUST WON'T GO AWAY" *Angelique*
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