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1 1/2 T. instant coffee
1/4 cup sugar
1 angel food cake { about 12 oz. }
2 cans { 12 oz. each } skim evaporated milk
1 package { 5.1 oz. } instant vanilla pudding
1 carton { 16 oz. } light whipped topping, thawed
1 cup English toffee candy bar, coarsely crushed
In a large bowl, dissolve coffee and sugar in 2 T. hot water. Refrigerate until cool. Meanwhile, cut or tear the cake into 1½ inch chunks. Pour milk and pudding into coffee mixture. Mix on low speed for 2 minutes. Stir in cake pieces and set aside for 5 minutes.
In an attractive 2-quart serving bowl, layer half the cake mixture. Top with half the whipped topping and half the toffee. Repeat with the remaining cake mixture and whipped topping. Sprinkle the remaining toffee over the top. Cover with plastic wrap and refrigerate for 1 to 2 hours so flavors will blend.
Serves 12
1/4 cup sugar
1 angel food cake { about 12 oz. }
2 cans { 12 oz. each } skim evaporated milk
1 package { 5.1 oz. } instant vanilla pudding
1 carton { 16 oz. } light whipped topping, thawed
1 cup English toffee candy bar, coarsely crushed
In a large bowl, dissolve coffee and sugar in 2 T. hot water. Refrigerate until cool. Meanwhile, cut or tear the cake into 1½ inch chunks. Pour milk and pudding into coffee mixture. Mix on low speed for 2 minutes. Stir in cake pieces and set aside for 5 minutes.
In an attractive 2-quart serving bowl, layer half the cake mixture. Top with half the whipped topping and half the toffee. Repeat with the remaining cake mixture and whipped topping. Sprinkle the remaining toffee over the top. Cover with plastic wrap and refrigerate for 1 to 2 hours so flavors will blend.
Serves 12
