Toffee Crunch Dessert
- 1 package (16 ounces) angel food cake mix
- 3 egg yolks
- 1 cup confectioners' sugar, divided
- 4 cups heavy whipping cream, divided
- 8 Butterfinger candy bars (2.1 ounces each), crushed
- Prepare and bake cake according to package directions. Cool completely.
- In a heavy saucepan, combine egg yolks and 3/4 cup confectioners' sugar. Gradually stir in 1/2 cup cream. Cook and stir over medium-low heat until mixture is thickened and reaches 160u0b0. Transfer to a bowl. Cover and refrigerate for at least 30 minutes or until cooled.
- In a large bowl, beat remaining cream and confectioners' sugar until stiff peaks form. Stir 3 cups whipped cream into egg yolk mixture. Fold in remaining whipped cream.
- Cut cake into cubes. In a 13-in. x 9-in. dish coated with cooking spray, layer half of the cake, cream mixture and crushed candy bars. Repeat layers (dish will be full). Cover and refrigerate for at least 2 hours before serving.
angel food cake mix, egg yolks, sugar, heavy whipping cream, butterfinger
Taken from www.tasteofhome.com/recipes/toffee-crunch-dessert/ (may not work)