- 1/4 cup butter
- 2 cups confectioners' sugar
- 2 teaspoons vanilla extract
- 4 egg yolks
- 1 (12 ounce) container frozen whipped topping, thawed
- 1 (9 inch) angel food cake
- 6 (2.1 ounce) bars chocolate-covered crispy peanut butter flavored candy bar
- 1/2 cup pecan halves
- In large bowl, cream together butter, sugar vanilla and egg yolks. Fold whipped topping into butter mixture.
- Tear angel food cake into very small pieces. Crush candy bars. Place half of cake pieces in 9×13 inch pan. Spread half of creamy mixture over cake pieces. Top with half of nuts and half of crushed candy bars. Repeat. Chill in refrigerator before serving.