1 angel food cake
6 large Butterfinger candy bars, crushed
1 c. walnuts, chopped (optional)
1/4 c. butter
2 c. powdered sugar
2 tsp. vanilla
2 eggs
1 (12 oz.) Cool Whip

Cream together butter, sugar, vanilla and eggs. Mix in Cool Whip. Mix together candy and nuts separate. Break up 1/2 of angel food cake into 9 x 13 pan. Sprinkle 1/3 candy/nut mixture, followed by 1/2 Cool Whip mixture. Repeat and top with remaining candy. Chill 2 to 3 hours.