This is very similar to a recipe my Grandma Ogden used to make.
Serves 15
Note: Although this recipe only takes 15 minutes to prepare, it does require 2 hours of refrigeration.
1 (9 inch) angel food cake
2 (3.4 ounce) packages instant chocolate pudding mix
4 cups cold milk
1 (8 ounce) tub frozen whipped topping, thawed
3 (1.4 ounce) bars chocolate covered English toffee, chopped
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.
For a lighter option, use sugar free pudding made with nonfat milk, and light or sugar free whipped topping.
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Mmmm. We made this for a party during the summer. I didn't tear the cake, but stacked two on top of each other for a double decker deal. It was a HIT. I love this stuff.
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