2 (9 inch) angel food cakes
12 to 16 oz. Cool Whip
1/2 gal. ice cream (any flavor), softened
10 Heath candy bars (freeze & crush in wrappers)

Tear cake into small pieces. Toss cake with 2/3 of the Cool Whip. Put half of the moistened cake in a spring form pan, top with half of the softened ice cream and half of the candy bars. Repeat layers. Spread remaining Cool Whip on top. Cover tightly with foil and freeze. Dip knife in cold water to cut. More colorful with 2 flavors of ice cream.