Frozen Chocolate Toffee Dessert

Vanilla-infused whipped cream chunks of chocolate-coated toffee and light-as-air angel food cake are combined, topped with whipped cream and more toffee bits and then frozen until ready to serve. A brilliant dish to have in the freezer ready to delight unexpected guests.

• Ready In: 30 mins
• Serves: 16

Ingredients

• 1 (18 1/2ounce) package  robin hood  angel food cake mix or 1  angel food cake
• 4  cups  whipping cream, 35%
• 3 (10 g) envelopes  Dr. Oetker Whip It
• 2 (9 g) envelopes  dr. oetker  vanilla sugar
• 6  crisp  chocolate-covered english toffee bars

Directions

1. Prepare and bake angel food cake according to package directions. Cool completely. Cut or tear into 1-inch cubes. Set aside.
2. Beat whipping cream, Whip It and Vanilla Sugar together to stiff peaks. Reserve 2 cups of the whipped cream mixture and 3/4 cup of the crushed chocolate toffee crumbs for top. Fold in remaining cream mixture, remaining crumbs and cake cubes together. Pack into 13x9-inch pan. Spread reserved cream on top. Spread with reserved chocolate toffee crumbs.
3. Freeze 1 1/2 hours or until firm. Cut into squares or spoon into dessert dishes to serve and decorate with syrup if desired. Store covered in freezer.
4. TIP: This is a great dessert to make ahead and store in freezer. Store up to one month.