BUTTERFINGER PUDDING

Steps:

• 1. Tear angel food cake into bite size pieces in bottom of 9 x 13 pan.
• 2. Melt butter. Set aside.
• 3. Separate yolks and save your whites for another use, if desired (whites can be frozen).
• 4. Mix yolks, confectioners sugar & butter .
• 5. Add cool whip and mix well.
• 6. Pour over cake pieces.
• 7. Crush candy bars and sprinkle over top.
• 8. Refrigerate overnight or at least 6 hours.
• 9. Note: use pasteurized eggs since they won't be cooked. That's what most of us buy at the store anyway.