Butterfinger Dessert - cooking recipe

Ingredients

1 angel food cake (13 oz. size)
12 oz. Cool Whip
1 stick margarine (room temperature)
2 c. powdered sugar
6 Butterfinger candy bars
3 egg yolks

Preparation

Cut up candy bars in small pieces.
Slice cake in half.
Tear 1/2 of cake into bite size pieces and cover bottom of 9 x 13-inch cake pan.
Combine Cool Whip, margarine, sugar and egg yolks; mix well.
Layer half of this over cake pieces.
Sprinkle half of candy over this.
Repeat layers again.
Best if left overnight in refrigerator.