1/2 pt. whipping cream
1/4 tsp. dry Knox gelatin
2/3 c. Hershey's chocolate syrup
4 Heath candy bars

Whip cream until thick. Add 1/4 teaspoon dry Knox gelatin. Add chocolate sauce slowly and whip. Add crushed candy bars (I freeze them and crush with a rolling pin while in the wrapper).

Top an angel food cake and chill in refrigerator.