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Butterfinger Delight
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Butterfinger studded angelfood cake.

Nichole Mullins


  • 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
  • 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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