Easy Butterfinger Trifle Dessert Recipes

REESE'S BUTTERFINGER CREAM CHEESE TRIFLE

Steps:

• Prepare the chocolate cake mix according to the box directions. Set aside.
• Quarter the Oreos** and add the cookie pieces to the cake batter.
• Pour the batter into a greased 9x13 pan. Bake as directed on the back of the box. The cake will most likely need an additional 10 minutes for baking, but check it often. When a toothpick inserted in the middle comes out clean, the cake is done.
• Set the cake on a wire rack to cool. Cool the cake completely before putting the trifle together. I made my cake earlier in the day so it would be ready to go when I needed it.
• For the filling:
• In the bowl of a stand mixer, add the softened cream cheese, butter and peanut butter. Whip these ingredients together until they are well combined, about 1 minute.
• Add the powdered sugar and beat for an additional 1-2 minutes.
• Carefully fold in 8 ounces of the Cool Whip. (You'll use the remaining Cool Whip for layering in the trifle.)
• Now you're ready to assemble the trifle.
• Cut the cake into small pieces or cubes. Put a layer of cake in the bottom of the trifle dish. Spoon 1/2 of the cream cheese filling on top of the cake. Sprinkle with 1/3 of the peanut butter cups and Butterfinger bars. Put 1/2 of the reserved Cool Whip on top of the candy. Repeat the layers: cake, cream cheese filling, candy and Cool Whip. Then top with the remaining 1/3 of the candy pieces.
• Depending on the size of your trifle dish, you may not be able to fit all of the ingredients in. We used all of our filling, but had about 1/4 of the cake leftover. As you prepare the trifle, be sure to leave enough room so that you can have two of each layer and it will look so pretty!
• Refrigerate until serving. This can be made a day in advance.

EASY BUTTERFINGER® CAKE

Steps:

• 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.

EASY BUTTERFINGER TRIFLE DESSERT

Steps:

• Slice the baked cake into med-large size cubes, then place half of the cubes in the bottom of a large glass serving bowl/trifle bowl.
• Spread half the prepared chocolate pudding on top, then top the pudding with half of the Cool Whip, then half of the crushed candy.
• Repeat the layers ending with crushed candy on the top.
• Refrigerate the trifle.
• Delicious!