1 angel food cake
1 c. chopped pecans
1 c. butter brickle
1 1/2 pecan halves
Praline sauce

FOR PRALINE SAUCE:

3 (12 oz.) pkgs. butterscotch chips
1/2 (14 oz.) can sweetened condensed milk
8 oz. evaporated milk
1 tsp. vanilla
1/8 tsp. salt
1/3 c. brandy
2 tbsp. Kahlua liquor
1/3 c. light corn syrup

WHIPPED CREAM TOPPING:

2 pts. whipping cream
3 tsp. vanilla
2 c. powdered sugar

Slice cake into slices, then into halves. Line bottom of bowl with cake. Pour prepared Praline Sauce over cake slices. Top with Whipped Cream. Sprinkle with butter brickle pieces and pecan pieces. Repeat until the bowl is full to top.

Praline Sauce: Place chips in double boiler and melt completely. Add sweetened condensed milk, evaporated milk, vanilla, salt, brandy, Kahlua, and corn syrup. Blend completely. Continue cooking 15 minutes. (Unused sauce can be refrigerated up to 3 months.) Let sauce cool before using.

Whipped Topping: With electric mixer, beat cream and vanilla. Add sugar gradually and beat until stiff.