BUTTERFINGER DESSERT

Ingredients

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

Preparation

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.