Ingredients

  • 2 cups whipping cream
  • ½ cup caramel ice cream topping
  • ½ teaspoon vanilla
  • 16 prepared Angel food cake
  • 9 Heath candy bars, 1.4 oz each

Directions

In mixing bowl, beat cream until begins to thicken. Gradually add ice cream topping and vanilla, beating until solft peaks form. cut cake horizontally into three layers. Place the bottom layer on a serving plate; spread with 1 cup cream mixture and sprinkle with 1/2 cup candy bar. Repeat. Place top layer on cake; frost top and sides with remaining cream mixture and sprinkle with the remaining candy bar. Store in the refrigerator.

Source

Servings/Yield