4 lg. Butterfinger candy bars
12 oz. container of Cool Whip
2 c. powdered sugar
1/2 c. butter
4 egg yolks
1 Angel Food cake
1/2 c. milk
1/4 c. sugar

Crush candy bars and set aside. Pinch half of cake into small pieces, put in bowl. Mix milk, sugar and egg yolks together. Cook over double broiler stirring constantly until thick. Add butter and powdered sugar to previous mixture. Fold in whipped topping; mix until creamy. Put 1/2 on cake; use 1/2 candy bars. Repeat process. Keep refrigerated.