Frozen Chocolate Toffee Dessert

• 1 (18 1/2 ounce) packagerobin hood angel food cake mix or 1 angel food cake
• 4 cups whipping cream, 35%
• 3 (10 g) envelopes Dr. Oetker Whip It
• 2 (9 g) envelopesdr. oetker vanilla sugar
• 6 crisp chocolate-covered english toffee bars

1. Prepare and bake angel food cake according to package directions.
2. Cool completely.
3. Cut or tear into 1-inch cubes.
4. Set aside.
5. Beat whipping cream, Whip It and Vanilla Sugar together to stiff peaks.
6. Reserve 2 cups of the whipped cream mixture and 3/4 cup of the crushed chocolate toffee crumbs for top.
7. Fold in remaining cream mixture, remaining crumbs and cake cubes together.
8. Pack into 13x9-inch pan.
9. Spread reserved cream on top.
10. Spread with reserved chocolate toffee crumbs.
11. Freeze 1 1/2 hours or until firm.
12. Cut into squares or spoon into dessert dishes to serve and decorate with syrup if desired.
13. Store covered in freezer.
14. TIP: This is a great dessert to make ahead and store in freezer.
15. Store up to one month.

angel food cake, whipping cream, dr, envelopesdr, toffee

Taken from www.food.com/recipe/frozen-chocolate-toffee-dessert-428345 (may not work)