1 cup(s), boiling
1⅓ Tbsp, powder
prepared angel food cake
7½ oz, or store-bought, cut into cubes
prepared chocolate pudding with skim milk
lite whipped topping
Hershey's Heath English toffee baking bits
¼ cup(s), or other brand
- In a cup, combine boiling water and espresso powder until dissolved; allow to cool.
- Cover bottom of a 2-quart rectangular dish with half of cake cubes; drizzle with 1/2 cup espresso. Spoon 1 cup pudding over top in an even layer; spread 1 cup whipped topping over pudding.
- Top with remaining cake cubes; drizzle with remaining 1/2 cup espresso. Spread remaining 1 cup pudding over top; top with remaining 1 1/2 cups whipped topping and sprinkle with candy bits. Serve or refrigerate up to 1 day. Yields about 3/4 cup per serving.