How To Make Easy Pistachio English Toffee Ice Box Cake
Whip up an easy, kid-friendly dessert with this icebox cake made with layers of angel food cake, whipped cream, and English toffee.
Preparation: 15 minutes
Cooking:
Chill Time: 2 hours
Total: 2 hours 15 minutes
Serves:
Ingredients
- 9inchangel food cake
- 6.8ozinstant pistachio pudding mix,(2 packages)
- 4cupscold milk
- 8ozfrozen whipped topping,(1 tub) thawed
- 4.2ozchocolate covered English toffee,(3 bars) chopped
Instructions
-
Tear angel food cake into bite-size pieces (1 to 2 square inches) and place in the bottom of a 9×13-inch pan.
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Prepare pudding with milk as directed on the package.
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Gently stir whipped topping into pudding, then pour mixture over angel food cake pieces. Sprinkle with crushed toffee bars.
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Refrigerate for at least 2 hours or overnight before serving.
Nutrition
- Calories:Â 214.80kcal
- Fat:Â 8.29g
- Saturated Fat:Â 5.01g
- Trans Fat:Â 0.05g
- Monounsaturated Fat:Â 2.24g
- Polyunsaturated Fat:Â 0.41g
- Carbohydrates:Â 31.80g
- Fiber:Â 0.25g
- Sugar:Â 21.47g
- Protein:Â 3.61g
- Cholesterol:Â 26.25mg
- Sodium:Â 350.93mg
- Calcium:Â 116.56mg
- Potassium:Â 129.33mg
- Iron:Â 0.12mg
- Vitamin A: 83.81µg
- Vitamin C:Â 0.02mg
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