1 angel food cake
6 Butterfinger candy bars
2 (8 oz.) Cool Whip
2 c. confectioners sugar
4 egg yolks, beaten
1/2 c. butter, melted

In large bowl, mix the Cool Whip, confectioners sugar, melted butter and egg yolks. In a different bowl, tear up angel food cake in small pieces. Pour Cool Whip mixture over cake and sprinkle crushed Butterfinger candy bars over the mixture. Layer cake, Cool Whip mixture and Butterfinger candy bars until gone. Refrigerate. Better if made night before.