angel food cake, crumbled (i buy a store bakery cake)
large butter finger candy bars (or 24 fun size)
1Freeze candy bars in their wrappers for at least 2 hours ahead. Remove candy bars from freezer, and crush them with a rolling pin while still in the wrappers. Removed crushed candy from wrappers.
2Cream butter, egg yolks, sugar and vanilla. Beating VERY WELL. Fold in cool whip.
3In a 9 x 13 dish, layer with 1/2 of crumbled angel food cake, next, 1/2 of creamed mixture, then 1/2 of crushed candy bars. Repeat layering. Refrigerate until ready to serve.