2 c. whipping cream
1/2 c. caramel or butterscotch ice cream topping
1/2 tsp. vanilla extract
1 (16 oz.) prepared angel food cake
2 c. Heath toffee bits

In a mixing bowl, beat cream just until it begins to thicken. Gradually add the ice cream topping and vanilla, beating until soft peaks form. Cut cake horizontally into 3 layers. Place the bottom layer on a serving plate. Spread with 1 cup cream mixture and sprinkle with 1/2 cup Heath bits. Repeat. Place top layer on cake; frost top and sides with remaining cream mixture and sprinkle with remaining Heath bits. Store in refrigerator.