Butterfinger Cake Dessert

2 angelfood cakes
4 egg yolks
1 1/2 sticks butter
2 cups powdered sugar
16 ounces cool whip Lite�
7 Butterfingers candy bars, frozen -- crushed

Mix together eggs, sugar, butter, and Cool Whip.

Crumble up 1 cake and combine with 1/2 of the Cool Whip mixture in a 10x13 pan. Sprinkle 1/2 of crushed candy bars on top.

Repeat process with remaining ingredients, layering on top of first. Chill for a couple of hours.

Note: Use pasteurized eggs for this recipe.