Prep 15 mins
Cook 0 mins
As a child growing up my mother use to make this all the time. When I moved out I asked her to make me a cookbook of my favorite recipies. This is the first in the book from her.
- 1 angel food cake
- 4 egg yolks
- 2 cups powdered sugar
- 1⁄2 cup melted butter
- 8 ounces Cool Whip
- 4 butterfinger candy bars
- Break up angel food cake in bottom of a 9x13 cake pan.
- Beat Egg yolks, powdered sugar, and butter until a nice light yellow. Fold in Cool Whip. Crush the butterfingers (its easier to do if you keep the in the freezer for a bit before you do this step) Pour half of butterfingers into cool whip mixture.
- Then spoon or pour over the angel food cake. Sprinkle remaining butterfingers over the top. Keep in Fridge.