2 c. whipping cream
1/2 c. caramel or butterscotch ice cream topping
1/2 tsp. vanilla extract
1 (16 oz.) prepared angel food cake
9 Heath candy bars (1.4 oz. each), chopped

Beat cream cheese just until it begins to thicken. Gradually add the ice cream topping and vanilla. Beat until soft peaks form.

Cut cake horizontally into three layers. Place the bottom layer on a serving plate. Spread with a cup of the cream mixture and sprinkle with toffee chips. Repeat. Place top layer on cake and frost top and sides with remaining cream mixture.

Sprinkle with the remaining toffee chips. Store in refrigerator. This is so easy and good!