Shelly's Recipe

*BUTTERFINGER ANGEL DELIGHT*

Category: Layered Desserts

1 large prepared angel food cake
3/4 oz pkg instant vanilla pudding
1 tsp vanilla extract
1 1/2 cup cold milk
1 (8 oz) container sour cream
1 large tub whipped topping
1 Butterfinger candy bar, crushed

Tear cake into 1/2 inch pieces to measure 8 cups. Place half the cubes in a 9 inch baking pan. Reserve 1/3 cup pie filling; spread remaining filling over cake. Top with remaining cubes. Combine pudding, milk and sour cream. Spoon over cake. Cover and chill. To serve, cut into cubes and top with crushed candy.