Today's Tip
To prevent burning saucepan when boiling milk, sprinkle bottom of the pan with granulated sugar. Let it get hot, then pour in the milk. It also keeps milk from boiling over More Tips

Detailed, Step by Step Instructions and Explanations. Fully Illustrated. Both US and Metric Measurements. Nutrition Facts. Preparation Time. Cooking Time. Waiting Time. All Recipes Tried and True. Get Your Fill of the Platinum Pumpkin Cheesecake Recipes Collection.

The Internet's Most Comprehensive Recipes Collection

Buy Now!                                    

Crispy Peanut Butter Candy Delight

"Really delicious. Fools your palate and seems like marshmallow instead of angel food cake." Original recipe yield: 1 - 9x13 pan.


1/4 cup butter
2 cups confectioners' sugar
2 teaspoons vanilla extract
4 egg yolks
1 (12 ounce) container frozen whipped topping, thawed
1 (9 inch) angel food cake
6 (2.1 ounce) bars chocolate-covered crispy peanut butter flavored candy bar
1/2 cup pecan halves


In large bowl, cream together butter, sugar vanilla and egg yolks. Fold whipped topping into butter mixture.
Tear angel food cake into very small pieces. Crush candy bars. Place half of cake pieces in 9x13 inch pan. Spread half of creamy mixture over cake pieces. Top with half of nuts and half of crushed candy bars. Repeat. Chill in refrigerator before serving

         ©2007-2017 All rights Reserved.