Coffee Toffee Trifle

By Hklbrries

... Chef Karen Torkelson from the Women’s and Children’s Free Restaurant shared a quick Coffee Toffee Trifle for those who might like to offer something for dessert other than pumpkin pie.

It’s an easy recipe that can be made the day before and refrigerated, or whipped together a few hours before dinner and refrigerated. ...

(Lorie Hutson, Correspondent)

Ingredients

• 1 tablespoon plus 1 teaspoon instant coffee
• 1/4 cup sugar
• 1 angel food cake loaf (about 12 ounces)
• 2 cans (12 ounces each) evaporated skim milk
• 1 large package (1.5 ounces) instant vanilla pudding (I use sugar-free)
• 1 carton (16 ounces) whipped topping, thawed
• 6 to 8 (6-ounce) English toffee or Skor bars, coarsely crushed

Details

Servings 12

Preparation

Step 1

In a large mixer bowl, dissolve coffee and sugar in 2 tablespoons very hot water. 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 and set aside for 5 minutes.

In an attractive 2-quart 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 to 2 hours for flavors to blend. May be refrigerated overnight.