Easy Coffee Toffee Trifle

1 1/2 T. instant coffee 1/4 cup sugar 1 Angel Food cake, about 12 oz 2 cans {12 oz. each} skim evaporated milk 1 package {5.1 oz.} instant vanilla pudding 1 carton {16 oz.} light whipped topping, thawed 1 cup English toffee candy bar, coarsely crushed

In a large bowl, dissolve coffee and sugar in 2 T. hot water. Refrigerate until cool.

Meanwhile, cut or tear the 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, and set aside for 5 minutes.

In an attractive 2 quart serving bowl, layer 1/2 the cake mixture.

Top with 1/2 the whipped topping, and half the toffee. Repeat with the remaining cake mixture and whipped topping.

Sprinkle the remaining toffee over the top.

Cover with plastic wrap, and refrigerate for 1-2 hours so flavors will blend.

Trifle may be refrigerated overnight.

Makes 12 servings

Contributed by: Edit

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