Use your favorite crunchy candy bar to make this super simple trifle. “There are other recipes on the internet that call for pudding mix … avoid those and make this one,” says reviewer kristenbray.
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 9×13-inch pan as well, but the trifle looks so nice!
Prep Time:
20 mins
Additional Time:
1 hr
Total Time:
1 hr 20 mins
Servings:
16
Yield:
1 cake
Ingredients
2 cups confectioners’ sugar
½ cup butter, softened
4 egg yolks
1 (16 ounce) package frozen whipped topping, thawed
1 (9 inch) prepared angel food cake, torn into bite-size pieces, divided
4 (2.1 ounce) bars chocolate-covered crispy peanut butter candy (such as Butterfinger®), crushed, or more to taste
Directions
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.
