Butterfinger Cake - cooking recipe

Ingredients

1 box yellow cake mix
16 oz. Cool Whip
1 stick melted butter
1 1/2 c. powdered sugar
8 oz. cream cheese, softened
6 large Butterfinger bars

Preparation

Bake cake (preferable sheet cake pan).\tLet cool completely. Crumble half the cake into glass dish (9 x 13).
Mix melted butter, sugar and cream cheese together.
Fold into the Cool Whip. Layer this mixture over the crumbled cake.\tCrush 3 Butterfinger bars and sprinkle over layer.
Repeat for a second layer.
Place into refrigerator until completely chilled several hours or overnight.