2 c. whipping cream
6 butterfinger bars, crushed
1 c. walnuts, chopped
Angel food cake, oblong cut in two layers
1/4 c. butter
1/2 c. powdered sugar
2 tsp. vanilla
4 egg yolks

Beat whipping cream until stiff. Cream together butter and powdered sugar. Add vanilla and egg yolks. Fold whipped cream into creamed mixture. Alternate layers of cake, cream mixture and bars and nuts. Chill for 24 hours.