1 angel food cake, broken up
6 sm. or 3 lg. Butterfinger candy bars, crushed
1/4 c. butter
2 c. powdered sugar
4 egg yolks
1 tsp. vanilla
1 pt. cream

Cream butter. Add powdered sugar, egg yolks and vanilla; set aside. Whip the cream, add to butter mixture (may also use Cool Whip). Put cake, custard and bars in layers. Repeat. Chill. Serve with whipped cream on top if desired.