Butterfinger Cake - cooking recipe

Ingredients

1 box yellow cake mix
4 to 6 Butterfingers
1/2 c. margarine
2 c. powdered sugar
12 oz. Cool Whip

Preparation

Prepare cake mix; let cool. Crush Butterfingers; set aside. Melt margarine in saucepan. Mix in sugar and mix well. Remove from heat. Stir in Cool Whip and mix well. Pinch 1/2 of cooled cake into punch bowl or trifle dish. Pour 1/2 of Cool Whip mixture over cake. Sprinkle layer with 1/2 crushed Butterfingers. Repeat layers and chill.