Monday, December 19, 2016


1 prepared angel food cake, torn into small pieces
6 Butterfinger candy bars, crushed OR 1 pkg (10-oz) Butterfinger baking bits
2 pkgs (4-serving size) French Vanilla pudding mix
1 (8-oz) carton Frozen Whipped Topping, thawed
2 cups powdered sugar
1 brick (8-oz) cream cheese

Mix the instant pudding as directed and set aside.

Mix the powdered sugar, cream cheese, and whipped topping; set aside.

In a pretty bowl, place layers of cake pieces, pudding mixture, and Butterfinger. Depending on bowl size, alternate layers at least twice, maybe three times.

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