Mocha Dessert

Ingredients:
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)

Cooking Directions:
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.
Yield: 16 servings