Dolly Madison rectangle cake
1 3/4 c. milk
1 qt. vanilla ice cream, softened
1 lg. carton (12 oz.) Cool Whip
6 Heath bars, crushed
2 pkgs. chocolate instant pudding

Crush heath bars with rolling pin and refrigerate in small bowl. Cut cake in thirds lengthwise and place cut side up in 9x13 cake pan. Blend pudding and milk on low speed until creamy. Add ice cream. Beat on low speed until thick and smooth. Pour over angel food cake. Frost with Cool Whip. Refrigerate. When ready to serve, top with crushed heath bars, sprinkled over top.