Pistachio English Toffee Ice Box Cake

DisneyBride13

Tried this the other day and it was very very good

Found the recipe online




* 1 (9 inch) angel food cake
* 2 (3.4 ounce) packages instant pistachio pudding mix
* 4 cups cold milk ( I used fat free milk)
* 1 (8 ounce) tub frozen whipped topping, thawed ( I used lite whipped toping)
* 3 (1.4 ounce) bars chocolate covered English toffee, chopped (I skipped this)


DIRECTIONS

1. Tear angel food cake into bite-size pieces (1 to 2 square inches) and place in the bottom of a 9x13 inch pan.
2. 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.
3. Refrigerate at least 2 hours or overnight before serving.

FOOTNOTE

*
For a lighter option, use sugar free pudding made with nonfat milk, and light or sugar free whipped topping.

DisneyBride13

Tried this the other day and it was very very good

Found the recipe online




* 1 (9 inch) angel food cake
* 2 (3.4 ounce) packages instant pistachio pudding mix
* 4 cups cold milk ( I used fat free milk)
* 1 (8 ounce) tub frozen whipped topping, thawed ( I used lite whipped toping)
* 3 (1.4 ounce) bars chocolate covered English toffee, chopped (I skipped this)


DIRECTIONS

1. Tear angel food cake into bite-size pieces (1 to 2 square inches) and place in the bottom of a 9x13 inch pan.
2. 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.
3. Refrigerate at least 2 hours or overnight before serving.

FOOTNOTE

*
For a lighter option, use sugar free pudding made with nonfat milk, and light or sugar free whipped topping.

Losing_It

Yum! Thanks!