12 oz. chocolate chips
3 eggs, separated
1 (8 oz.) Cool Whip
8 oz. angel food cake
2 (2 oz.) bags slivered almonds

Melt chips over double boiler and let cool. Add beaten egg yolks. Beat egg whites and fold into Cool Whip.

Break cake into small pieces and put half in bottom of 9x13 buttered dish. fold chocolate mixture into egg whites and cream together with 1 bag almonds. Add half of mixture over cake and push down.

Repeat layers and top with remaining almonds. Refrigerate overnight. Enjoy!