1 sponge cake (single layer or shortcakes size), split in half
1 pt. whipping cream
1 pkg. (1 lb.) Heath bars

Whip cream until stiff (add liqueur if desired).

Place Heath bars in a plastic bag and crush completely. Mix 3/4 of the crushed candy bars into the whipped cream.

"Frost" the bottom half layer of the sponge cake with the whipped cream mixture and place the top half of the cake on top.

"Frost" entire cake with the remaining whipped cream. Sprinkle remaining crushed candy bars over the top and sides of cake. Let the cake stand 4 hours before serving.