6 large Butterfinger candy bars
1 angel food cake
4 egg yolks
1 stick butter
1 c. powdered sugar
1 (14 oz.) Cool Whip

Crush Butterfingers and set aside. Tear angel food cake into small pieces. Beat egg yolks until well mixed. Melt butter and add to egg yolks, then add powdered sugar and Cool Whip. In a 9 x 13-inch dish, layer the cake, then egg mixture, then top with crushed Butterfingers.