Coffee-Toffee Dessert

  1. Cut cake into 1/2-inch slices. Arrange cake slices, overlapping, in bottom of a 9-inch springform pan; set aside.
  2. Combine coffee granules, hot water, and vanilla in a medium bowl; stir well. Stir in yogurt and crushed candy bars. Spread yogurt mixture over cake slices. Gently stir the Kahlua into whipped topping, and spread over yogurt mixture. Cover and freeze for 8 hours or until firm.

angel food cake, coffee granules, water, vanilla, vanilla nonfat, chocolatecovered toffee, liqueur

Taken from www.myrecipes.com/recipe/coffee-toffee-dessert (may not work)

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