1 angel food cake
1/2 c. butter, melted
1 (8 oz.) carton Cool Whip
4 egg yolks
1 1/2 c. powdered sugar
2 tsp. vanilla
3 to 4 Butterfinger candy bars

Break angel food cake into small pieces and place in bottom of 9 x 13 inch pan. Mix remaining ingredients until well blended and pour over angel food cake pieces. Crush candy bars into small pieces, sprinkle over rest of dessert. Refrigerate.