Ingredients
- 16 tub cool whip
- 8 butterfinger candy bars
- 4 egg yolks
- 1 angel food cake crumbled
- 1 stick butter
- 2 cups confectioners sugar
- 1 teaspoon vanilla
Two or more hours ahead, freeze candy bars in wrappers. Crush bars (while still in wrappers) using a rollng pin. Cream butter, egg yolks, sugar and vanilla and add Cool Whip. Layer 9x13 inch pan with 1/2 angel food cake; next layer 1/2 creamed mixture; next layer 1/2 Butterfingers. Repeat and serve.
Karen-greenlee@bellsouth.net (MC)
