1 loaf angel food cake, broken in pieces to cover bottom of 9"x13" pan
2 c. milk
2 pkgs. French vanilla instant pudding
1 qt. butter brickle or pecan crumbs ice cream, softened
Whipped topping
2 crushed Heath candy bars

Put cake in pan as directed. Mix milk and instant pudding just until thick. Add softened ice cream and blend until smooth. Pour over cake. Top with whipped topping. Garnish with the crushed candy bars. Chill 5 to 6 hours or overnight.