1 angel food cake
1 qt. vanilla ice cream
2 pkgs. instant vanilla pudding
2 c. milk
1 (8 oz.) container Cool Whip
3 crushed Butterfinger candy bars

Tear up an angel food cake into bite sized pieces and spread into a 9x13 inch pan. Soften ice cream. Mix pudding. Spread over cake. Top with Cool Whip; then add crushed Butterfingers. Chill at least 6 hours.