1 angel food cake, crumbled
1/2 cup butter
4 egg yolks
2 cups confectioners' sugar
1 teaspoon vanilla extract
16 ounces Cool Whip, thawed slightly
8 large Butterfinger candy bars
Freeze candy bars in wrappers for at least two hours. Crush bars (while in wrappers) using a rolling pin. Cream butter, egg yolks, sugar and vanilla and add Cool Whip.
In a 9 x 13 inch pan layer half of the angel food cake; a layer of half of the Cool Whip mixture; then a layer of half of the crushed candy bars; repeat.
455 calories, 18 grams fat, 64 grams carbohydrates, 7 grams protein per serving
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