1 Angel Food Cake
2 cups powdered sugar
1 (8 ounce) cream cheese, softened
1 stick butter
1 (8 ounce) Cool Whip
6 Butterfinger bars

Crumble 1/2 cake in bite size pieces. Put into dish. Mix melted butter, cream cheese, and sugar. Fold in Cool Whip until creamy. Spread half of mixture over cake, sprinkle half of candy bars over for topping. Repeat to make two layers. Can be made several days ahead and stored in refrigerator.