This is a quick and delicious Heath Bar and Hersheys Ice Cream Cake recipe that my wife has made several times to take to dinner parties. I personally ate about 1/2 of one of these cakes--over two days at breakfast time with my coffee. I am not particuluarly choosy when it comes to matching dishes with meal times. Dessert at a breakfast is common practice for me. My wife has a colleague that orders dessert before his meals when dining out. I guess a lot of people don't have set meal times when it comes to desserts.

Recipe Instructions:

Ingredients:

• 1 Angel food cake
• 1 large can fudge (Hershey's fudge for ice cream topping)
• 10 Heath bars
• 2 quarts ice cream (any kind)
• 1 large Cool Whip Large spring form pan 

Preparation:

• Break cake in pieces 
• Smash cake and press to bottom of pan 
• Spread fudge on top 
• Mash heath bars in package and sprinkle 5 bars on top of fudge 
• Put on ice cream 
• Freeze 24 hours 
• Take cake out of pan 
• Put on cool whip and refreeze with candy bars on top for 12 hours 
• If you use a very large pan - increase fudge and ice cream