Shelly's Recipe

TOFFEE-MOCHA TRIFLE

Category: Trifles

4 slices angel-food cake, cut into cubes (approximately 2 cup)
1/2 cup strong brewed coffee, cooled
4 ounces cream cheese, softened
6 tablespoons chocolate syrup
1 1/2 tablespoon sugar
1 1/2 cup frozen whipped topping, thawed and divided
1/ cup almond-toffee bits
Garnish: 2 strawberry and 4 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. Yield: 4 servings