1 Angel Food cake mix or cake
6 bars (1 1/8 oz. each) chocolate covered toffee candy
2 c. chilled whipping cream
1/4 c. sugar

Bake cake; cool. Refrigerate candy bars until chilled. Crush or chop finely candy bars. Reserve 1/3 cup. Beat whipping cream and sugar in chilled bowl until stiff, fold in remaining crushed candy. Tear cake into 1 inch pieces. Mix cake and whipped cream mix. Press lightly in ungreased square pan 13 x 9 x 2 inches. With back of spoon. Sprinkle with reserved crushed candy. Freeze until firm at least 1 1/2 hours. Cut into squares or spoon into dessert dishes. Freeze any left. Serves about 15.