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Country Kitchen
October 1, 2008 Previous Recipe | Next Recipe
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BUTTERMILK PIE
HOT HOMINY
BUTTERFINGER DESSERT
TACO CASSEROLE
EASY CHEESY CHICKEN SPAGHETTI
CHRISTMAS ORNAMENT DOUGH
CHEESE APPLES
CHEESE BALL
CHICKEN NOODLES
BUTTERFINGER DESSERT

1 (16-ounce) non-dairy whipped topping
2 cups powdered sugar
1 angel food cake, crumbled
6 large Butterfinger candy bars, crushed

Mix whipped topping and sugar together. In a trifle bowl, crumble half of angel food cake and top with half of whipped topping mixture; sprinkle on half of crushed candy bars. Repeat layers. Refrigerate until ready to serve.





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