Angel Toffee Dessert


2 packages (3 ounces each) cream cheese, softened

1/2 cup confectioners' sugar

2 tablespoons milk

1 carton (8 ounces) frozen whipped topping, thawed

5 cups cubed angel food cake

1/2 cup chocolate syrup

1/2 cup English toffee bits or almond brickle chips, divided



In a large bowl, beat the cream cheese, sugar and milk until smooth. Fold in whipped topping. Arrange cake cubes in an ungreased 11-in. x 7-in. dish. Drizzle with chocolate syrup.

Set aside 1 tablespoon of toffee bits; sprinkle remaining toffee bits over chocolate. Spread cream cheese mixture over top. Sprinkle with remaining toffee bits. Cover and chill until serving.

Keep refrigerated.

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