Butterfinger Dessert - cooking recipe

Ingredients

1 angel food cake
6 large Butterfinger candy bars, crushed
1 c. walnuts, chopped (optional)
1/4 c. butter
2 c. powdered sugar
2 tsp. vanilla
2 eggs
1 (12 oz.) Cool Whip

Preparation

Cream together butter, sugar, vanilla and eggs.
Mix in Cool Whip.
Mix together candy and nuts separate.
Break up 1/2 of angel food cake into 9 x 13 pan.
Sprinkle 1/3 candy/nut mixture, followed by 1/2 Cool Whip mixture.
Repeat and top with remaining candy.
Chill 2 to 3 hours.