Butterfinger Dessert - cooking recipe

Ingredients

1 large angel food cake
6 Butterfinger candy bars
2 c. powdered sugar
4 egg yolks
1/2 c. butter or margarine
medium Cool Whip

Preparation

Butter cake pan (9 x 13); cover bottom with pieces of 1/2 of cake.
Beat butter, sugar and yolks together.
Fold in Cool Whip. Pour 1/2 of mixture over cake pieces.
Sprinkle 1/2 of crushed candy bars, then repeat.
Chill overnight.