1 Angel Food Cake
6 Butterfinger candy bars
13 oz. marshmallow cream
8 oz. package cream cheese
1 cup powdered sugar
16 oz. container whipped topping
Tear cake into chunks. Crush 4 candy bars; mix together.
With mixer, combine marshmallow cream, cream cheese and sugar. Fold into candy and cake mixture. Spread in 13 x 9 pan.
Top with Cool Whip. Crush last 2 candy bars and sprinkle on top.