1 family size loaf pound cake (I use Sara Lee)
1 lg. container Cool Whip or any brand whipped topping (or 3 1/2 pts. whipping cream, whipped stiff--this is what I use)
1 jar Smucker's Butterscotch Sundae Topping (or any other brand)
1 (8-12 oz.) bag Heath Bar bits (or other brand chocolate-covered toffee bits)

Cut cake in half. Cube each half of cake (cubes can be a little larger than croutons). In a 9x13-inch pan (metal or glass), layer half of cake cubes. Next, spread on half the whipped topping or whipped cream. Next, drizzle on half the butterscotch topping and swirl through the whipped topping with a knife. Next, sprinkle on half the Heath Bar bits. Repeat layers, starting with cake cubes, and ending with bits. Refrigerate. Serve in clear glass 4-ounce dessert dishes.