Chocolate Candy Frosting
24 large marshmallows
6 milk chocolate candy bars with almonds (1.45 oz. each), chopped
2/3 cup milk
1 carton (12 oz.) frozen whipped topping, thawed
In a small saucepan combine marshmallows, candy and milk. Cook and stir over low heat until marshmallows are melted. Transfer to a bowl and cool to room temperature. Fold in 3/4 cup whipped topping. Ice between layers of cake. Use remaining cool whip to ice outside. Refrigerate at least 1 hour before serving.
Changes - use a different flavor of candy. Maybe using white chocolate with nuts or coconut, etc. Sprinkle coconut or chopped nuts over outside icing.