Peanut Butter Filled Butterfinger Pound Cake

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#23543

serves/makes:

ready in:
under 30 minutes

ingredients

16 ounces frozen pound cake, thawed
12 ounces frozen whipped topping, partially thawed
1 cup creamy peanut butter
8 ounces Butterfinger candy, coarsely chopped
1 cup hot fudge sauce

directions

Carefully cut poundcake into three layers.

Gently fold 2 1/2 cups whipped topping and the peanut butter together. Fold in 1/2 cup of the crushed candy.

Place bottom cake layer on a serving plate. Spread with 1/4 cup hot fudge sauce. Gently spread half of peanut butter filling over fudge.

Top with middle cake layer; spread with 1/4 cup fudge sauce and remaining filling. Top with remaining cake layer.

Spread top and sides of cake with remaining whipped topping. Sprinkle remaining candies over cake top.

Heat remaining hot fudge sauce and drizzle over top of cake.