An extra easy no-bake cake featuring chocolate-toffee Heath candy bars.
1 large store-bought angelfood cake (or make one from a cake mix)
2 packages (3.4 ounces each) instant vanilla pudding mix
4 cups milk
2 cups heavy whipping cream
4 tablespoons sugar
3 - 4 Heath candy bars (1.4 ounces each)
Butter a 9" x 13" baking pan. Break angelfood cake into chunks and spread evenly over the bottom. In a medium bowl, whisk together pudding mixes and milk and pour over cake.
With an electric mixer, whip cream until stiff, adding the sugar right towards the end. Spread over top of cake.
Place Heath bars in a ziploc bag and crush into bits with a mallot. Sprinkle on top of cake. Cover with plastic wrap and refrigerate at least 3 hours before serving. Serves 8 - 10.