Heavenly Toffee Trifle
- Ready In:
- 2hrs 15mins
- Ingredients:
- 8
- Serves:
-
12
ingredients
- 1 tablespoon instant coffee
- 1 teaspoon instant coffee
- 1⁄4 cup sugar
- 12 ounces angel food cake
- 2 (12 ounce) cans skim evaporated milk
- 1 (5 1/8 ounce) package instant vanilla pudding
- 2 (8 ounce) cartons frozen french vanilla whipped topping, defrosted (like Cool Whip)
- 6 ounces english toffee, candy coarsely crushed
directions
- In a large bowl, dissolve coffee and sugar in 2 T. hot water; refrigerate until cool.
- Meanwhile, cut or tear cake into 1 1/2-inch chunks.
- Pour milk and pudding into coffee mixture. Mix on low speed for 2 minutes. Stir in cake pieces by hand and set aside for 5 minutes.
- In an attractive 2-quart serving bowl, layer half the cake-pudding mixture; top with half the defrosted, frozen whipped topping and half the toffee. Repeat with remaining cake mixture and whipped topping.
- Sprinkle remaining toffee over the top.
- Cover with plastic wrap and refrigerate for 1-2 hours for flavors to blend.
- You can also refrigerate this overnight to serve the next day. Cook time is the refrigeration time.
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RECIPE SUBMITTED BY
Hey Jude
Winter, Wisconsin