Easy No-Bake Toffee cake

J e l i s a's Note:

It only LOOKS and TASTES like you spent hours making this, but who needs to know? ;-) (The "cook" time = chill time)

• Total Time: 1 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 8

• 1 loaf poundcake
• 1 ½ tablespoons instant coffee granules
• ¾ cup water
• 1 (8 ounce) package cream cheese , softened
• ½ cup powdered sugar
• ¾ cup Hershey's syrup
• 16 ounces Cool Whip (thawed)
• ½ cup crushed Heath candy bar

Directions:

1. Slice pound cake in 1/3" slices and layer in bottom of pie pan.
2. Stir coffee and 3/4 cups warm water to dissolve, allow to cool.
3. Drizzle it over the pound cake.
4. In a medium bowl, beat cream cheese, powdered sugar, and 1/2 cup of Hershey's syrup until fluffy.
5. Add 2 1/2 cups of Cool Whip and beat until fluffy.
6. Spoon mixture over pound cake.
7. Add remaining Cool Whip to outside edge of pie.
8. Sprinkle crushed toffee and any remaining syrup on top.
9. Chill for 6-8 hours in the fridge or 1 hour in freezer.