Angel Toffee Dessert - Stacey Reed

• 2 (8 ounce) packages cream cheese (softened)
• 1/2 cup confectioners' sugar
• 2 tablespoons milk
• 1 (8 ounce) carton frozen whipped topping, thawed
• 5 cups cubed angel food cake
• 1/2 cup chocolate syrup
• 1/2 cup caramel apple dip (a little runny)
• 1/2 cup English toffee bits or 1/2 cup almond brickle chips, divided

1. In a mixing bowl, beat the cream cheese, sugar, & milk until smooth. Fold in the whipped topping.
2. Arrange angel food cake cubes in an ungreased 11x7x2 dish.
3. Drizzle with chocolate syrup and caramel dip.
4. Set aside 1 tablespoon of toffee bits; sprinkle the remaining toffee bits over chocolate and caramel dip.
5. Spread cream cheese mixture over top. Sprinkle with remaining toffee bits.
6. Cover & chill until serving. Store left-overs in the refrigerator.

cream cheese, confectioners, milk, frozen whipped topping, cake, chocolate syrup, caramel apple, toffee bits

Taken from www.food.com/recipe/angel-toffee-dessert-stacey-reed-401058 (may not work)