Cream: 2 c. powdered sugar 4 egg yolks 1 tsp. vanilla

Whip 1 pint cream stiff and fold into above. Break 1/2 angel food cake into chunks in 9 x 13 inch pan. Pour 1/2 cream mixture over cake, layer next 1/2 of cake over that then add last half of cream mixture over top. Sprinkle candy over. Let stand in refrigerator overnight or 24 hours.