Angel food loaf cake
2 pkgs. instant pistachio pudding
1 container Cool Whip
3 crushed Heath bars (or Butterfingers)

Cut cake into 1 inch pieces. Fill bottom of cake pan, 9x13. Mix pudding together as directed on package. Spread the pudding over the cake. Next spread the Cool Whip over pudding. Sprinkle with crushed Heath bars on top. Refrigerate for 6 hours before serving.