1 angel food cake
1 stick butter, melted
2 eggs
2 c. powdered sugar
1 tsp. vanilla
1 (16 oz.) bowl Cool Whip
6 Butterfinger bars

First cut angel food cake into small squares and spread over bottom of a 9"x13" pan. Let Cool Whip set at room temperature for 10 minutes then put it into a medium to large size bowl. Combine 2 raw eggs, 2 cups powdered sugar, 1 teaspoon vanilla and 1 stick of butter, melted. Crush 4 of the candy bars and put in the bowl with the other ingredients. Mix by hand. Do not use an electric mixer. When it's mixed, pour over cake squares in pan. Crush the last two candy bars and spread over top of the mix in the pan. Chill for 35 minutes and then serve.