- 1 (8 inch) angel food cake, cut into 1-inch cubes
- 3/4 cup brewed coffee, cooled
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup chocolate syrup
- 2 tablespoons sugar
- 2 cups whipped topping
- 2 (1.4 ounce) bars Heath bars, crushed
- Additional Heath bars (optional)
- Place cake cubes in an ungreased 13-in. x 9-in. x 2-in. dish. Add coffee and toss lightly.
- In a large mixing bowl, combine the cream cheese, chocolate syrup and sugar until blended. 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.