Description
A delicious and easy dessert layering angel food cake, Butterfinger candy bars, and a creamy vanilla pudding topping.
Ingredients
Scale
- 1 loaf Angel food cake (Store-bought works great.)
- 1 box Instant vanilla pudding (Can swap with butterscotch pudding.)
- 1 cup Whipped topping (Homemade provides fresher taste.)
- 4 bars Butterfinger candy bars (Any chocolate bar can be a fun substitution.)
Instructions
- Crush or chop the Butterfinger candy bars into small pieces.
- Place half of the crushed Butterfinger pieces at the bottom of a 9″ x 13″ baking dish.
- Cube the angel food cake and layer it evenly over the candy bar pieces.
- Prepare the instant vanilla pudding according to the package instructions and allow it to set for 2 minutes.
- Gently fold the whipped topping into the pudding until well mixed.
- Spread the pudding mixture over the cake layer and sprinkle the remaining Butterfinger pieces on top.
- Refrigerate the assembled dessert for at least 30 minutes.
- Enjoy your chilled Butterfinger Delight as the perfect ending to any meal.
Notes
- This dessert can be made ahead of time and stored in the refrigerator.
- You can substitute the Butterfinger bars with other candy bars if desired.
- Prep Time: 20 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg