Break cake into bite-sized pieces and place in 9x13 glass dish. Combine syrup with cool whip and half of the crushed candy. Spread over the cake. Sprinkle the rest of the candy on top. Cover and keep refrigerated. Light but satisfying!
Variation: Use butterscotch or caramel syrup instead of chocolate.
Ingredients
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1 baked angel food cake
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12 ounces Cool Whip
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1/4 cup chocolate syrup
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3 Heath candy bars, crushed
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