In a mixing bowl beat whipping cream until it just begins to thicken. Gradually add the ice cream topping and vanilla, beating until soft peaks form. Cut the cake horizontally into three layers. Place the bottom layer on a serving plate spread with one cup of the cream mixture and sprinkle with 1/2 cup of Toffee Toppings. Repeat this step with the second layer. Then place the top layer on the cake. Frost the top and sides with the remaining cream mixture and sprinkle with remaining toffee toppings. Store in the refrigerator. Yields 12 to 14 servings. Note: This is a quick and yummy way to dress up a purchased angel fool cake. HINT: To keep the plate clean place some plastic wrap slightly under the bottom layer and carefully remove after all steps have been completed.