Quick Chocolate Angel - cooking recipe

Ingredients

1 (10 or 12-inch) angel food cake
1 (8 to 10 oz.) lite Cool Whip, thawed
2/3 to 3/4 c. fudge sauce

Preparation

Cut or break cake into bite size pieces.
Gently fold fudge sauce into Cool Whip.
Place 1/2 of cake pieces into a 9 x 13-inch glass dish (or larger, depending on cake size).
Spread 1/2 Cool Whip mixture on cake pieces.
Add remaining pieces and spread remaining Cool Whip mixture on top.
Chill or use immediately.