Instructions: Two or more hours ahead, freeze candy bars in wrappers. Crush bars ( while still in wrappers ) using a rolling pin. Cream butter, egg yolks, sugar and wanilla and add Cool Whip. Layer 9 x 13 - inch pan with 1/2 angel food cake; next layer 1/2 creamed mixture; next layer 1/2 Butterfingers. Reapeat and serve.

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