2 cups whipping cream
1/2 cup caramel OR buttetscotch ice cream topping
1/2 tsp vanilla
1 (16 oz) prepared angel food cake
9 (1.4 oz) heath bars, chopped

in a bowl, beat cream just until it begins to thicken. gradually add the ice cream topping & vanilla, beating until soft peaks form. cut cake horizontally into three layers. place the bottom layer on a serving plate; spread with 1 cup cream mixture & sprinkle with 1/2 cup chopped candy. repeat. place top layer on cake; frost top & sides with the remaining cream mixture & sprinkle with remaining chopped candy. store in the refrigerator.

12-14 servings