>---------> BUTTERFINGER DELIGHT by Jo Ann <---------<

INGREDIENTS:

1 angel food cake
6 Butterfinger candy bars, frozen
16 oz. Cool Whip
8 oz. cream cheese, softened
Directions


DIRECTIONS:

Tear angel food cake into bite-size pieces and place in a 9x13 
inch pan. Put frozen candy bars in plastic bag, then use rolling 
pin to break up candy bars. Sprinkle most of the bars over the 
cake, saving a little for the top. 

Soften cream cheese (important!) and add to Cool Whip. 
Mix until smooth. 

Pour this over cake and spread out evenly. 
Sprinkle rest of candy bars over top of Cool Whip mixture. 

Refrigerate. 

Flavor is best if made the day before and allowed to set overnight.

 
*~* Special THANKS To Our Friend Jo Ann Cowart for this. *~*