Easy Pistachio English Toffee Ice Box Cake recipe

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Ingredients

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

Nutrition Info

231.7 calories
carbohydrate: 36.1 g
cholesterol: 9.3 mg
fat: 8.1 g
fiber: 0.4 g
protein: 3.9 g
saturatedFat: 5.6 g
servingSize: -
sodium: 407.7 mg
sugar: 20.3 g
transFat: : -
unsaturatedFat: : -

Directions

  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. Refrigerate at least 2 hours or overnight before serving.

Recipe Yield

15 servings

Recipe Note

This delicious, easy no-bake ice box cake is perfect to have your kids help you prepare! It's light too, so you won't feel too guilty about letting them have an extra serving.

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