Yield: 12 Servings
|2 cups||Whipping cream|
|½ cup||Caramel or butterscotch ice cream topping|
|½ teaspoon||Vanilla extract|
|1 \N||Prepared angel food cake, ( 16 ounces )|
|9 \N||Heath candy bars (1.4 oz ea) chopped|
In a mixing bowl, beat cream just until it begins to thicken.
Gradually add the ice cream topping and 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 and sprinkle with ½ cup candy bar. Repeat. Place top layer on cake; frost top and sides with remaining cream mixture and sprinkle with the remaining candy bar. Store in the refrigerator. Yield: 12 - 14 servings. Typed in MMFormat by cjhartlin@... Source: Taste of Home Quick Cooking