Butterfinger Dessert - cooking recipe

Ingredients

1 angel food cake
1 stick margarine, melted
4 egg yolks
2 c. confectioners sugar
1 large Cool Whip
6 Butterfinger bars

Preparation

Tear 1/2 cake into bite size pieces and place in a 9 x 12-inch dish.
Mix melted margarine, egg yolks and sugar in saucepan.
Cook over low heat until egg yolks are cooked.
When cool, fold in Cool Whip.
Pour half of mixture over cake pieces.
Crumble 3 candy bars over cake.
Add remainder of cake, broken in pieces.
Pour on remainder of egg mixture.
Cover with last 3 candy bars, crumbled. Refrigerate.