Toffee Angel Cake
This recipe calls for just three ready-to-use ingredients—and very little time—to make a heavenly no-bake dessert.
1 (10-inch) prepared angel food cake
1 (12-ounce) container frozen nondairy whipped topping, thawed
6 (1.4-ounce) toffee candy bars, finely crushed
- Split angel food cake in half horizontally.
- Stir together the whipped topping and crushed toffee bars. Use to fill and frost cake. Cover and refrigerate cake.
Makes 12 servings.