Shelly's Recipe

*ANGEL TOFFEE DESSERT*

Category: Layered Desserts

1 angel food cake
1 1/4 cups cold water
6 bars (1 1/8 oz each) chocolate-covered toffee candy, crushed (1 cup)
1 (8 oz) container frozen whipped topping, thawed

Crush or finely chop candy bars; reserve 1/3 cup. Fold remaining crushed candy into whipped topping.

Tear cake into about 1-inch pieces. Mix cake pieces and whipped topping mixture. Press lightly in ungreased 13x9-inch rectangular pan. Sprinkle with reserved crushed candy. Freeze dessert about 1 1/2 hours or until firm. Cut into squares or spoon into dessert dishes. Freeze any remaining dessert.