1 carton (16 oz.) English toffee or Skor bars, coarsely crushed
Instructions
In a large mixer bowl, dissolve coffee and sugar in 2 Tbsp. very hot water. Cool. Meanwhile, cut or tear cake into 1½-inch chunks.
Pour milk and pudding into cofee mixture. Mix on low speed for 2 minutes. Stir in cake pieces and set aside for 5 minutes.
In an attractive 2-qt. serving bowl, layer half the cake-pudding mixture. Top with half the whipped topping and half the toffee. Repeat with remaining cake mixture, etc.
Cover with wrap and refrigerate for 1-2 hours for flavors to blend. May be refrigerated overnight.
Originally Submitted
11/26/2008
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