Quick Chocolate Angel

1. 1

   Cut or break cake into bite size pieces.

2. 2

   Gently fold fudge sauce into Cool Whip.

3. 3

   Place 1/2 of cake pieces into a 9 x 13-inch glass dish (or larger, depending on cake size).

4. 4

   Spread 1/2 Cool Whip mixture on cake pieces.

5. 5

   Add remaining pieces and spread remaining Cool Whip mixture on top.

6. 6

   Chill or use immediately.

No additional tips available.