BUTTERFINGER CANDY CAKE

"Cool, creamy and full of fudge, peanut butter and crunchy candy...yum! And the best part is, this super-easy, 5-ingredient, no-bake dessert can be ready 30 minutes from now!"

1 (16 oz) package frozen poundcake, thawed
1 (12 oz) container frozen whipped topping, thawed, divided use
1 cup peanut butter
1 (8 oz) package Butterfinger BB's candies (or Butterfinger candy bars), coarsely chopped, divided use
1 cup hot fudge sauce from a jar, divided use

Using toothpicks as a guide, with serrated knife cut cake horizontally into three layers.

Using rubber spatula gently fold together 2 1/2 cups whipped topping and peanut butter until smooth. Fold in 1/2 cup candy.

Place bottom cake layer on serving platter. Spread with 1/4 cup fudge sauce. Gently spread half of peanut butter filling over fudge.

Top with middle cake layer; spread with 1/4 cup fudge sauce and remaining filling.

Top with remaining cake layer. Spread top and side of cake with remaining whipped topping. Sprinkle remaining candies over cake top.

Transfer remaining fudge sauce to small plastic food storage bag. Microwave bag on High 5-8 seconds or until sauce is slightly warm. Snip off corner of bag; drizzle sauce over cake.

Quick Tip:
Another easy way to drizzle the fudge sauce over your cake: warm the sauce in a microwave-safe bowl and, with a fork or spoon, drizzle over in thin lines.

Makes 16 servings
Source: Woman's World magazine, July 24, 2001