Easy Pistachio English Toffee Ice Box Cake

Ingredients

  • 3 (1.4 ounce) bars chocolate covered English toffee, chopped
  • 1 (8 ounce) tub frozen whipped topping, thawed
  • 4 cups cold milk
  • 2 (3.4 ounce) packages instant pistachio pudding mix
  • 1 (9 inch) angel food cake

1. Tear angel food cake into bite-size pieces (1 to 2 square inches) and place in the bottom of a 9x13 inch pan. 2. Prepare pudding with milk as directed on package. Gently stir whipped topping into pudding; pour mixture over angel food cake pieces. Sprinkle with crushed toffee bars. 3. Refrige...

View full recipe at SpringPad

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