Butterfinger Crunch Dessert

Lawanna Koehn
Hazelton, Idaho

Butterfinger Crunch Dessert

1 baked angel food cake
4 egg yolks
2 tsp. vanilla
2 c. powdered sugar
1/4 c. softened margarine
12 oz. Cool Whip
3 Butterfinger candy bars, crushed

Combine egg yolks, vanilla, powdered sugar and margarine. Beat until mixed, then fold in Cool Whip. Set aside. Cut up cake into bite sized pieces. Put 1/2 of cake in a 9 x 13 pan. Spread 1/2 of Cool Whip mixture on top, then 1/2 of Butterfingers. Then repeat the three layers. Refrigerate.

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