Shelly's Recipe

TOFFEE MOCHA TRIFLE

Category: Trifles

2 slices angel-food cake, cut into cubes (approximately 1 cup)
1/4 cup strong brewed coffee, cooled
2 oz cream cheese, softened
3 tbsp chocolate syrup
3/4 tbsp sugar
3/4 cup frozen whipped topping, thawed and divided
1/4 cup almond-toffee bits
Garnish: 1 strawberry and 2 chocolate-covered peppermint sticks

Place cake cubes in a mixing bowl. Drizzle with coffee; toss lightly to coat. Set aside.

In a separate bowl, combine cream cheese, chocolate syrup, and sugar; stir until well blended. Fold in 1/2 cup whipped topping. Place half of cake cubes in two parfait glasses. Spoon half of cream-cheese mixture over cake layer. Repeat layers. Top with remaining 1/4 cup whipped topping and crushed candy bar. Cover and chill for at least 1 hour before serving.

For garnish, wash and dry strawberry. Cut strawberry in half. Skewer each strawberry half with a chocolate-covered peppermint stick. Uncover parfait glasses and insert peppermint stick. Serves 2