Butterfinger Angel Dessert recipe

1 angel food cake, torn in pieces
2 cups confectioners' sugar
1 stick (1/2 cup) butter, softened
2 teaspoons vanilla extract
1 quart whipped cream or Cool Whip
6 Butterfinger bars, crushed, divided

Beat confectioners' sugar, butter and vanilla extract until smooth and creamy. Fold in whipped cream or Cool Whip. Put half of cake pieces into a trifle dish. Spread half of the sugar/cream mixture over the cake. Reserve about 1/4 of the crushed candy bars, and sprinkle the rest over the sugar/cream mixture. Add the remainder of the cake. Top with the remaining sugar/cream mixture. Evenly scatter the remaining crushed candy bar on top. Chill at least an hour or two before serving.