1 lg. angel food cake
2 pt. whip cream (save 1/2 pt. for topping)
1 1/4 lb. choc. almond toffee (Heath or Skor)

1. Break cake into small pieces, place in deep bowl.

2. Crush toffee or cut into small pieces.

3. Whip 1 1/2 pint cream, add some sugar. Mix 3 items together. Place in mold or ring shape and press down. Refrigerate overnight (can freeze). Remove from mold. Whip 1/2 pint cream, sweetened. Spread over top and sides. Can halve and put in loaf pan. Serves 8.