1 pkg. white angel food cake, baked and cooled OR
1 prepared angel food cake
6 bars chocolate, covered toffee candy
2 c. chilled whipped cream
1/4 c. sugar

Refrigerate candy bars until chilled. Crush or chop candy bars. Reserve 1/3 cup. Beat whipping cream and sugar in a chilled bowl until stiff. Fold in remaining crushed candy, keeping the 1/3 cup for topping. Tear cake into about 1 inch pieces. Mix cake pieces and whipping cream gently together. Lightly press into an ungreased 13 by 9 by 2 inch pan; sprinkle with reserved candy. Freeze until firm, at least 1 1/2 hours.