Butterfinger Delight - cooking recipe

Ingredients

1 angel food cake
6 large Butterfingers, crushed
2 tsp. vanilla
4 egg yolks (I use 2)
2 c. powdered sugar
1/4 c. oleo or butter
1/2 c. pecans
1 qt. Cool Whip

Preparation

Cream butter, sugar, vanilla and egg yolks.
Fold in Cool Whip into mixture.
Tear angel food cake into real small pieces.
Place half of pieces in a 9 x 15-inch pan.
Spread half creamy mixture over cake, also half of crushed candy bars and nuts.
Repeat again with layers of cake and creamy mixture, then crushed candy bars. Let chill.
Ummmmm-good and rich.