Total Time
8hrs 45mins
Prep 45 mins
Cook 8 hrs

This is a great dessert that gets better after being refrigerated for 24 hours.

Ingredients Nutrition

Directions

  1. Line bottom of a 9x13 pan with half of the cubed angel food cake.
  2. Beat egg yolks and add powdered sugar, vanilla, and butter.
  3. Beat whipping cream; add to egg yolk mixture.
  4. Pour half of whipping cream mixture over cake pieces.
  5. Cover with half of crushed Butterfingers.
  6. Layer remaining cake pieces over first layer.
  7. Pour remaining cream mixture over second cake layer.
  8. Sprinkle with remaining crushed Butterfingers.
  9. Refrigerate overnight, or for up to 24 hours.

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