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Cut
the angel food cake into 3 layers.
Whip
cream until stiff.
Coarsely
chop the Crispy Crunch bars in the food processor. Reserve
about 1/2 cup of the crumbs to sprinkle on top. Fold
the rest into the whipped cream.
Place
the bottom cake layer on a serving plate. Top with some
of the whipped cream mixture. Top with the next layer,
more whipped cream mixture, then the top layer. Ice
the top and sides with the remaining whipped cream mixture.
Refrigerate
for at least 3 hours. Top with reserved Crispy Crunch
crumbs before serving.
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