Angel food cake
Hot fudge topping for sundaes (not chocolate syrup)
6 Heath bars
Frozen whipped topping (12 oz. size)

1. Bake angel food cake in tube pan. Cool completely.

2. In large mixing bowl, combine 12 ounce unthawed whipped topping, 1/3 of a can of hot fudge sundae topping and six crushed Heath bars. (Fold gently with wooden spoon until even in color.)

3. Using a serrated knife, cut horizontally into 3 layers.

4. Spread topping mixture between each layer and on top of cake. Refrigerate until serving.