Butterfinger Cake

Directions

1. 1
   Bake cake (preferable sheet cake pan). Let cool completely. Crumble half the cake into glass dish (9 x 13).
2. 2
   Mix melted butter, sugar and cream cheese together.
3. 3
   Fold into the Cool Whip. Layer this mixture over the crumbled cake. Crush 3 Butterfinger bars and sprinkle over layer.
4. 4
   Repeat for a second layer.
5. 5
   Place into refrigerator until completely chilled several hours or overnight.