Butterfinger Delight

Directions

1. 1
   Cream butter, sugar, vanilla and egg yolks.
2. 2
   Fold in Cool Whip into mixture.
3. 3
   Tear angel food cake into real small pieces.
4. 4
   Place half of pieces in a 9 x 15-inch pan.
5. 5
   Spread half creamy mixture over cake, also half of crushed candy bars and nuts.
6. 6
   Repeat again with layers of cake and creamy mixture, then crushed candy bars. Let chill.
7. 7
   Ummmmm-good and rich.