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Recipe Ingredients
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
3/4 cup brewed coffee, cooled
1 package (8 ounces) cream cheese, softened
1/2 cup chocolate syrup
2 to 4 tablespoons sugar
2 cups whipped topping
2 Heath bars (1.4 ounces each), crushed
Additional Heath bars, optional
Recipe Method
Place cake cubes in an ungreased 13-in. x 9-in. dish. Add coffee and toss lightly.
In a large bowl, combine the cream cheese, chocolate syrup and sugar until smooth. Fold in whipped topping. Spread over cake. Sprinkle with crushed Heath bars.
Cover and refrigerate for at least 1 hour. Garnish with additional Heath bars if desired. Yield: 16-20 servings.
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