Shelly's Recipe

TIRAMISU TOFFEE TRIFLE PIE

Category: Pies - Cream and Custard

1 1/2 tablespoons instant coffee granules
3/4 cup warm water
1 (10.75-oz) frozen pound cake, thawed
1 (8-oz) package mascarpone or cream cheese, softened
1/2 cup powdered sugar
1/2 cup chocolate syrup
1 (12-oz) container frozen whipped topping, thawed and divided
2 (1.4-oz) English toffee candy bars, coarsely chopped

Stir together coffee and 3/4 cup warm water until coffee is dissolved. Cool. Cut cake into 14 slices. Cut each slice in half diagonally. Place triangles in bottom and up sides of a 9-inch deep-dish pie plate. Drizzle coffee mixture over cake.

Beat mascarpone cheese, sugar, and chocolate syrup at medium speed with an electric mixer until smooth. Add 2 1/2 cups whipped topping, and beat until light and fluffy. Spread cheese mixture evenly over cake. Dollop remaining whipped topping around edges of pie. Sprinkle with candy. Chill 8 hours.