Butterfinger® Delight

1 baked 10-inch angel food cake
6 (2.1-ounce) Butterfinger® candy bars
1 (16-ounce) box powdered sugar
1 cup butter, softened
1 (16-ounce) container frozen nondairy whipped topping, thawed

Tear angel food cake into bite size pieces and place in large mixing bowl. Crumble the Butterfinger® candy bars and add to the cake pieces. Cream the powdered sugar and butter together well. Fold in the whipped topping until just blended. Fold creamed mixture into cake/Butterfinger® candy bar mixture, blend well. Pour mixture into lightly greased 13 x 9 x 2-inch glass baking dish; cover with plastic wrap and refrigerate for 4 hours before serving. Makes 12 servings.