Description:

Butterfinger studded angelfood cake.

Source:

Nichole Mullins

Serves/Makes:20

Ingredients

• 1 whole angelfood cake (prebaked)
• 1 can sweetened condensed milk
• 4 oz (112 grm). sour cream
• 12 oz (336 grm). Coolwhip
• 1 cup (225 ml) powered sugar
• 8 oz (224 grm). cream cheese
• 6 Butterfinger candy bars finley chopped

Preparation

• Take all the ingredients, except the angelfood cake and the Butterfingers, in a bowl.
• Then place bowl in the refrigerator until throughy chilled.
• While that is chilling take the angelfood cake and tear into tiny peices and place them in a 13 inch x 9 inch glass dish (if you do not have one, any large dish will do).
• Take a butter knife and smash the candybars until finley chopped (make sure you leave them in the package, while you are doing this).
• Take the chilled mixture out of the refrigerator and pour over the angelfood cake and spread evenly.
• Sprinkle the chopped up candy bars all over the coolwhip mixture.
• Place the finished product back in the refrigerator to chill over night or until throughly chilled.

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