Easy Pistachio English Toffee Icebox Cake Recipe Recipes Net

Ingredients

9inchangel food cake

6.8ozinstant pistachio pudding mix,(2 packages)

4cupscold milk

8ozfrozen whipped topping,(1 tub) thawed

4.2ozchocolate covered English toffee,(3 bars) chopped

Tear angel food cake into bite-size pieces (1 to 2 square inches) and place in the bottom of a 9×13-inch pan.

Prepare pudding with milk as directed on the package.

Gently stir whipped topping into pudding, then pour mixture over angel food cake pieces. Sprinkle with crushed toffee bars.

Refrigerate for at least 2 hours or overnight before serving.