Easy Pistachio English Toffee Ice Box Cake

ingredients

• servings: 15
• 1 (9 inch) angel food cake
• 2 (3.4 ounce) packages instant pistachio pudding mix
• 4 cups cold milk
• 1 (8 ounce) tub frozen whipped topping, thawed
• 3 (1.4 ounce) bars chocolate covered english toffee, chopped

recipe

preparation time: 15 mins ready time: 2 hrs 15 mins


• tear angel food cake into bite-size pieces (1 to 2 square inches) and place in the bottom of a 9x13 inch pan.
• prepare pudding with milk as directed on package. gently stir whipped topping into pudding; pour mixture over angel food cake pieces. sprinkle with crushed toffee bars.
• refrigerate at least 2 hours or overnight before serving.