Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Butterfinger Angel Food Layer Cake
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- #18657
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
1 comment
ingredients
1 angel food cake, crumbled
1/2 cup butter
4 egg yolks
2 cups confectioners' sugar
1 teaspoon vanilla extract
16 ounces Cool Whip, thawed slightly
8 large Butterfinger candy bars
directions
Freeze candy bars in wrappers for at least two hours. Crush bars (while in wrappers) using a rolling pin. Cream butter, egg yolks, sugar and vanilla and add Cool Whip.
In a 9 x 13 inch pan layer half of the angel food cake; a layer of half of the Cool Whip mixture; then a layer of half of the crushed candy bars; repeat.
added by
supersalad
nutrition data
455 calories, 18 grams fat, 64 grams carbohydrates, 7 grams protein per serving.
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reviews & comments
I don't understand how you can use eggs that aren't getting cooked?
: Always use the freshest eggs possible, or use a pasteurized egg substitute if raw eggs are a concern.
August 19, 2008
This recipe is so easy and delicious! My whole family loves it especially the kids. Everytime I make this for potlucks everyone wants the recipe.