Shelly's Recipe

TOFFEE ANGEL DESSERT

Category: Layered Desserts

1 1/2 cups whipping cream
1/3 cup sugar
1/4 cup cocoa
1/2 tsp vanilla
8 cups cubed angel food cake
1/4 cup coffee liqueur or cold coffee
1 2/3 cup toffee bits

Chill bowl and beaters at least 1 hour. Combine first 4 ingredients in the chilled bowl. Beat on low to medium speed until soft peaks form.

Arrange half the cake cubes in bottom of a 2 quart trifle bowl. Drizzle half of the liqueur over cake in bowl. Sprinkle 2/3 cup toffee bits on top. Top with half the whipped cream mixture.

Repeat layers. Sprinkle with remaining toffee bits. Refrigerate at least 4 hours before servings.