Butterfinger Cake Dessert

1. 1

   Line bottom of a 9x13 pan with half of the cubed angel food cake.

2. 2

   Beat egg yolks and add powdered sugar, vanilla, and butter.

3. 3

   Beat whipping cream; add to egg yolk mixture.

4. 4

   Pour half of whipping cream mixture over cake pieces.

5. 5

   Cover with half of crushed Butterfingers.

6. 6

   Layer remaining cake pieces over first layer.

7. 7

   Pour remaining cream mixture over second cake layer.

8. 8

   Sprinkle with remaining crushed Butterfingers.

9. 9

   Refrigerate overnight, or for up to 24 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.