Butterfinger Cake Dessert

• 1 prebaked angel food cake, cubed
• 4 egg yolks, beaten
• 12 cup butter, melted
• 1 teaspoon vanilla
• 3 butterfinger candy bars, crushed
• 1 pint heavy cream, whipped
• 2 cups powdered sugar

1. Line bottom of a 9x13 pan with half of the cubed angel food cake.
2. Beat egg yolks and add powdered sugar, vanilla, and butter.
3. Beat whipping cream; add to egg yolk mixture.
4. Pour half of whipping cream mixture over cake pieces.
5. Cover with half of crushed Butterfingers.
6. Layer remaining cake pieces over first layer.
7. Pour remaining cream mixture over second cake layer.
8. Sprinkle with remaining crushed Butterfingers.
9. Refrigerate overnight, or for up to 24 hours.

angel food cake, egg yolks, butter, vanilla, butterfinger, heavy cream, powdered sugar

Taken from www.food.com/recipe/butterfinger-cake-dessert-221995 (may not work)