This is a great last-minute recipe. It takes minutes to make and is light and delicious. If in a rush, you can serve it right away, but it’s best if refrigerated for 24 hours to allow the flavors to blend.
Ingredients
- 1 (10 inch) angel food cake
- 1 (12 ounce) container frozen whipped topping, thawed
- 6 (1.4 ounce) bars chocolate covered English toffee
Directions
- Split angel food cake in half horizontally.
- Stir together the whipped topping and the crushed toffee bars. Use to fill and frost cake. Cover and refrigerate cake.