1 angel food cake
6 lg. butterfinger candy bars
1/4 c. butter
2 c. powdered sugar
2 tsp. vanilla
4 egg yolks (I use 2)
1/2 c. chopped pecans
1 qt. Cool Whip

Cream butter, sugar, vanilla, and eggs. Fold Cool whip into the mixture. Tear up cake into pieces. Place half of pieces in 9 x 15 pan; spread half creamy mixture over cake, also half of crushed candy bars and nuts. Repeat again with layer of cake, creamy mixture and crushed candy and nuts. Let chill.

I like to make mine in deep dish in several layers. Ummmmmm good!