An extremely rich and creamy dessert, alittle goes a long way. Try layering in a trifle dish or deepclear glass bowl for a delightful presentation.
1 prepared angel food cake, crumbled1/2 cup butter4 large fresh egg yolks* (see FoodSafety)2 cups powdered sugar1 teaspoon vanilla extract1 (16-ounce) container whipped topping8 (2.1-ounce) Butterfinger® candybars
Makes 12 to 16 servings.
*CooksRecipes.com highly recommends usingpastuerized egg yolks.
Note: Freezing the candy bars an hour beforecrushing helps keep the chocolate “firm”for crumbling.
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