1 lg. angel food cake
2 pkgs. butter pecan pudding (instant)
2 c. milk
1 sm. Cool whip
1 qt. (or more) butter pecan ice cream
2 Heath bars

Break angel cake in small pieces in 9 x 13 cake dish. Mix pudding with milk until thick. Add Cool Whip and ice cream; mix well.

Pour mixture over cake, use knife and run through cake and around edges. Put Heath bars into blender and grind fine. Sprinkle over top and refrigerate.