Shelly's Recipe

COFFEE-TOFFEE DESSERT

Category: Desserts

1 (10 3/4oz) loaf angel food cake
1 tbsp instant coffee granules
1 tbsp hot water
1 tsp vanilla extract
4 cups vanilla nonfat frozen yogurt, softened
4 (1.4 oz) chocolate-covered toffee candy bars, crushed
2 tbsp Kahlua or other coffee-flavored liqueur
1 (8-pz) tub frozen whipped topping, thawed

Cut cake into 1/2-inch slices. Arrange cake slices, overlapping, in bottom of a 9-inch springform pan; set aside.

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 Kahlúa into whipped topping, and spread over yogurt mixture. Cover and freeze for 8 hours or until firm.