EASY BUTTERFINGER® CAKE
Angel food cake, Butterfinger® candy bars and Cool Whip® are the well known favorites in this delightful (and easy) no-bake dessert. Looks great in a trifle bowl. I don't even like Butterfinger® bars and I thoroughly enjoy this stuff!! You can do this in a 9x13-inch pan as well, but the trifle looks so nice!
Provided by NATURALTES
Categories Desserts Chocolate Dessert Recipes
Time 1h20m
Yield 16
Number Of Ingredients 6
Steps:
- Beat confectioners' sugar, butter, and egg yolks together in a large bowl with an electric mixture until creamy. Fold whipped topping into the mixture.
- Spread 1/2 the angel food cake pieces on the bottom of a trifle dish. Pour 1/2 the whipped topping mixture in an even layer over the cake pieces. Sprinkle 1/2 the crushed candy bars over the top. Repeat layers with remaining cake, whipped topping mixture, and crushed candy. Cover dish with plastic wrap and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 337.3 calories, Carbohydrate 45.4 g, Cholesterol 66.5 mg, Fat 16.9 g, Fiber 0.6 g, Protein 3.1 g, SaturatedFat 11.6 g, Sodium 243.5 mg, Sugar 28.7 g
BUTTERFINGER DESSERT WEIGHT WATCHERS 4 WW PTS
An easy to make lightened up dessert using Butterfingers. Yum! 4 WW points per serving. Received at a WW meeting. A recent reviewer recently made the comment that this was 7 WW points not 4. Please remember that Recipe Zaar's calculations and WW's do not always agree. This recipe came straight from WW--it is on their website. They do have it listed as 4 points, despite the difference if you try to calculate using Recipe Zaar's calculator. Please use your own judgment, but note this is a real WW recipe and it is listed by them as 4 pts. Thanks!
Provided by AndreaVT96
Categories Dessert
Time 10m
Yield 15 serving(s)
Number Of Ingredients 5
Steps:
- Spray a 9 x 13" pan with cooking spray.
- Tear angel food cake into bite size pieces.
- Prepare pudding with 1-1/2 cups of skim milk and mix with 2 containers of Cool Whip Free.
- Crush candy bars.
- Layer 1/2 cake, 1/2 of pudding mixture and 1/2 of crushed Butterfingers. Repeat layer.
BUTTERFINGER DESSERT
Make and share this Butterfinger Dessert recipe from Food.com.
Provided by Charli
Categories Dessert
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Crust: Mix together--candy bars, saltines, graham crackers sugar and butter.
- Press into a 9x13 pan.
- Save 1 cup of this mixture.
- Filling: Beat pudding and milk together until a thick cream.
- Add ice cream and beat until smooth.
- Pour over crust and level.
- Cover with whipped topping.
- Sprinkle remaining crumbs over top.
- Refrigerate.
BUTTERFINGER DESSERT RECIPE - (4.2/5)
Provided by Pattywak
Number Of Ingredients 5
Steps:
- Spray a 9 x 13-inch pan with cooking spray. Cut the angel food cake into 1-inch cubes and arrange half of them on the bottom of the pan. In large bowl, add the pudding mix with skim milk. Whisk until mixture starts to thicken and fold in both containers of cool whip. Pour half the "fluff" mixture over the cubed angel food cake in pan. Place the Butterfingers candy bars in a zip-loc bag and roll them with a rolling pin until crushed. Sprinkle half of the crushed Butterfingers on top of the "fluff" mixture. Repeat with rest of cake, fluff and candy. Cover and refrigerate for at least an hour before serving, or overnight. Enjoy!
BUTTERFINGER DESSERT
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.
Provided by B and Ls Mom
Categories Dessert
Time 15m
Yield 9-18 serving(s)
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 561.6, Fat 22.4, SaturatedFat 14.6, Cholesterol 111, Sodium 462.3, Carbohydrate 86, Fiber 0.5, Sugar 62.6, Protein 6.7
BUTTERFINGER ANGEL FOOD DESSERT RECIPE - (3.9/5)
Provided by á-25138
Number Of Ingredients 6
Steps:
- Bake cake in a tube pan according to package directions and cool completely. Split in half. Half will be used for each layer. Mix softened butter with powdered sugar. Blend in yolks. Add whipped topping. Tear one half of angel food cake into bite sized pieces and layer in the bottom of a 9x13 cake pan. Spread half the powdered sugar mixture over the cake pieces. Top with half or slightly less than half of the chopped Butterfingers (I like more candy for the top layer to look extra yummy). Repeat with cake pieces, then remaining frosting, then candy bits. Chill thoroughly before serving. Store in refrigerator.
THE BEST BUTTERFINGER CAKE
Your family will love this chocolate cake filled with caramel, cool whip, and butterfingers. This is the most wonderful cake you will ever eat in your life. If you are on a diet go ahead and splurge it is sooooooo worth it. It is moist and just plain delicious.
Provided by Goodcookinfostermom
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to temperature specified on the cake mix box.
- Prepare the German Chocolate Cake mix as directed on the box.
- Bake cake in a 9x13 glass cake pan, for as long as directed on the cake mix box.
- When cake is done allow to cool until it is just barely warm.
- When the cake is just barely warm take a wooden spoon handle and poke holes in the top of the cake. Put as many holes as you want.
- Take carmel and drizzle over the top of the cake allowing it to run into the holes. Use the whole jar.
- Take the sweetened condensed milk and drizzle over the top of the cake allowing it to run into the holes. Use the whole can.
- When the cake is completely cool take the container of cool whipe and spread all over the top of the cake, until whole cake is covered. If cake isn't completely cooled the cool whip will melt and run off.
- Crush all the butterfingers and sprinkle over the top of the cake. Then put the cake in the refrigerator until ready to server. The cake needs to be refrigerated at least 30 minutes to allow it to set up.
Nutrition Facts : Calories 708.8, Fat 28.2, SaturatedFat 13.2, Cholesterol 58, Sodium 628.8, Carbohydrate 112, Fiber 2.7, Sugar 66, Protein 9.2
EASY BUTTERFINGER TRIFLE DESSERT
Make and share this Easy Butterfinger Trifle Dessert recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Dessert
Time 10m
Yield 5-6 serving(s)
Number Of Ingredients 4
Steps:
- Slice the baked cake into med-large size cubes, then place half of the cubes in the bottom of a large glass serving bowl/trifle bowl.
- Spread half the prepared chocolate pudding on top, then top the pudding with half of the Cool Whip, then half of the crushed candy.
- Repeat the layers ending with crushed candy on the top.
- Refrigerate the trifle.
- Delicious!
Nutrition Facts : Calories 1228.4, Fat 57, SaturatedFat 25.8, Cholesterol 194.5, Sodium 1277, Carbohydrate 172.1, Fiber 5.3, Sugar 31.7, Protein 15.3
BUTTERFINGER DELIGHT
This recipe I got from someone. This is a wonderful dessert. I have taken this dessert to many functions. I never get to bring any home because everyone loves it. Everyone wants the recipe. If I am asked to bring a dessert they always ask for this one. YOU MUST TRY THIS!!!!!
Provided by sandra gest
Categories Other Desserts
Time 30m
Number Of Ingredients 4
Steps:
- 1. crush up butterfingers and set aside cut or tear cake into small pieces
- 2. mix pudding as directed on box add cool whip to prepared pudding mixture
- 3. put some crushed butterfingers in the bottom of 13x9 pan layer with angel food cake and pudding mixture until all is used up top with crushed butterfingers and chill
PAULA DEEN'S BUTTERFINGER CAKE
This is a fabulous, easy to make recipe I found in the "Cooking with Paula Deen" magazine - a sure winner for all those who love chocolate and butterfingers! The only thing I do differently with all my cake mixes is to use buttermilk in place of the water.
Provided by BakerNurse
Categories Dessert
Time 45m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Spray a 13 x 9 inch baking pan with nonstick baking spray with flour.
- Prepare cake mix following package directions(adding water, oil and eggs).
- Add 1 chopped Butterfinger to batter, stirring well.
- Pour into prepared pan and bake as directed on package.
- Let cake cool for 5 minutes.
- Using the handle of a wooden spoon, poke holes in cake in 1 inch intervals, poking halfway through the cake.
- Pour condensed milk and caramel topping evenly over cake.
- Sprinkle remaining 1 chopped Butterfinger over caramel.
- Cover and chill.
- Before serving, spread whipped topping evenly over cake.
- Garnish with chopped Butterfinger, if desired.
- Cut into squares to serve.
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