6 Butterfinger candy bars
½ cup butter, melted
2 eggs, beaten
2 cups powdered sugar
2 teaspoons vanilla
1 (8-ounce) Cool Whip
1 (16-ounce) angle food cake

Crush candy bars in food processor (or in ziploc bag with rolling pin).  Add melted butter to beaten eggs and whisk together well.  Add powdered sugar and vanilla; whisk until smooth.  Fold in Cool Whip just until mixed.  Break angel food cake into small pieces.  Layer half the cake pieces, half the creamed mixture, and half the Butterfingers in a trifle dish (or 9 x 13-inch glass dish).  Repeat.  Cover and refrigerate overnight. 

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