Shelly's Recipe

TOFFEE MOCHA DESSERT

Category: Desserts

1 prepared angel food cake, cut into 1-inch cubes
3/4 cup brewed coffee, cooled
1 (8 oz) pkg cream cheese, softened
1/2 cup chocolate syrup
2 to 4 tbsp sugar
2 cups whipped topping
2 Heath bars (1.4 oz each), crushed
Additional Heath bars, optional

Place cake cubes in an ungreased 13 x 9 inch dish. Add coffee and toss lightly.

In a large bowl, combine the cream cheese, chocolate syrup and sugar until smooth. Fold in whipped topping. Spread over cake. Sprinkle with crushed Heath bars. Cover and refrigerate for at least 1 hour. Garnish with additional Heath bars if desired.