1 store bought angel food cake
3-4 butterfinger candy bars (2.16 oz.)
1 lg. container Cool Whip, thawed

Crumble 1/2 of the cake into a 9x13-inch pan. Crush the candy bars. Top with 1/2 of the Cool Whip. Sprinkle 1/2 of the candy bars on the Cool Whip. Repeat the layers and refrigerate. Slice and serve.