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1 (4 serving) box butterscotch instant pudding (can use sugar free)
2 cups milk
1 full size angel cake, torn into small bite-size pieces
1 (8 oz) carton frozen whipping topping; thawed
1/4 c. toffee or brickle bits (Heath or Hershey)
Make pudding with pudding mix and milk. Refrigerate ntil soft set.
Place all cake cutes into a 9 x l3 pan or trifle dish.*
Top cake cubes evenly with pudding. Spread whipped topping evenly over pudding mix and sprinkle with toffee bits.
cover with plastic wrap and chill several hours or overnight.
8 to 10 servings
*If using trifle dish will want to layer all the ingredients repeating layers
2 cups milk
1 full size angel cake, torn into small bite-size pieces
1 (8 oz) carton frozen whipping topping; thawed
1/4 c. toffee or brickle bits (Heath or Hershey)
Make pudding with pudding mix and milk. Refrigerate ntil soft set.
Place all cake cutes into a 9 x l3 pan or trifle dish.*
Top cake cubes evenly with pudding. Spread whipped topping evenly over pudding mix and sprinkle with toffee bits.
cover with plastic wrap and chill several hours or overnight.
8 to 10 servings
*If using trifle dish will want to layer all the ingredients repeating layers
