1 angel food cake, crumbled
14 oz. Cool Whip
1 stick butter
6 Butterfinger candy bars, crumbled
4 egg yolks
2 c. powdered sugar

Cream butter. Add egg yolks, sugar nd Cool Whip. Put 1/2 crumbled cake in bottom of pan. Pour 1/2 Cool Whip mixture over it and sprinkle with 1/2 of the candy. Repeat in same order. Chill for 1 hour before serving.