Recipe(tried): Heath Bar Angel Dessert (using angel food cake mix, freeze ahead)

If I was taking this somewhere again, I would simply tear the loaf cake into pieces and place in a large container with a tight fitting lid. Then I would gently fold in the sweetened whipped cream and crushed Heath Bars, cover and chill. Once at my destination I would transfer the dessert to an attractive, large glass bowl and serve with a serving spoon. Same yummy taste, just easier to transport!

Heath Bar Angel Dessert

5 (1.4 oz each)Heath Bars, crushed
1 angel food loaf cake (I used a box angel food cake mix & made it in two 9" loaf pans, reserving one loaf for another use)
2 cups whipping cream
1/3-1/2 cup powdered sugar

Cut loaf cake horizontally into two layers using a serrated knife. Place bottom layer on serving plate.
Whip cream, gradually adding sugar and beating until soft peaks form.
Spread bottom cake layer with about 1 cup of the whipped cream. Sprinkle with about 1/2 cup of the crushed Heath Bars.
Top with second cake layer. Spread remaining whipped cream over top and sides of cake. Sprinkle top and sides with remaining crushed Heath Bars. (Getting candy on the sides is kinda tricky!) Cover loosely with plastic wrap and refrigerate for at least 4 hours or up to 24 hours before serving.
(Assembled cake may placed, uncovered, in the freezer for 1 hour then lightly wrapped in plastic wrap and frozen for at least 4 hours. Wrap cake tightly with foil and freeze for up to 1 month. Thaw cake for at least 4 hours in refrigerator before slicing.