Easy Butterfinger® Cake

Ingredients

• 2 cups confectioners’ sugar
• 1/2 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.