1 angel food cake, cut into 1" chunks
12 oz. Cool Whip
4 egg yolks
2 c. powdered sugar
1 tsp. vanilla
6 Butterfingers, crushed

Beat egg yolks until fluffy. Add sugar, vanilla and Cool Whip; mix well. Stir in crushed candy. Layer cake and candy mixture in 9"x13" pan. Refrigerate at least 1 hour before serving.