I love this angel food cake dessert! It's creamy and rich and so easy to make. Crush a heath bar or butterfinger candy bar on top and they will come running. Trust me on this.
This scrumptious angel food cake recipe was one of my mom's recipes. I have tried using homemade whipped cream but it doesn't hold up the same. I LOVE this so much I could (almost) eat it every day (really I could). It's delicious with crushed Butterfinger candy bars too.
ANGEL FOOD CAKE DESSERT
1 homemade angel food cake (see above for recipe)
3/4 cup of butter
2 slightly beaten egg yolks
1-1/2 cups powdered sugar, sifted
1 tsp pure vanilla extract
1 large (16 oz) tub of Cool Whip
2 Heath candy bars, crushed (I use a hammer)**
Tear cake into small bite-sized pieces and place in the bottom of a 9x13 pan and set aside.
Melt butter and let slightly cool. Whisk as you add the egg yolks to the butter so you do not cook them. Add powdered sugar and vanilla. Fold in Cool Whip.
Pour cool whip mixture evenly over the ripped up cake. Sprinkle with crushed candy bars.
Cover and refrigerate at least 4 hours or overnight (if you can wait that long).
**You may use chopped Snickers or your favorite candy bar.