1 pkg. white angel food cake mix
6 (1 1/16 oz.) bars chocolate covered toffee candy
12 oz. Cool Whip

Bake and cool cake as directed on package. Refrigerate candy bars until chilled. Crush or finely chop candy bars, reserve 1/3 cup. Fold crushed candy into 12 ounces Cool Whip.

Tear cake into 1 inch pieces. Mix cake pieces and cream mixture. Press lightly into 9 x 13 pan with back of spoon. Sprinkle with reserved crushed candy. Freeze until firm.

May substitute 2 cups chilled whipping cream and 1/4 cup sugar; beat together until stiff.