Angel Toffee Dessert Stacey Reed Recipes

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ANGEL TOFFEE DESSERT



Angel Toffee Dessert image

Turn four ingredients into a luscious dessert that keeps in the freezer for anytime entertaining.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h37m

Yield 16

Number Of Ingredients 4

1 package Betty Crocker™ white angel food cake mix
1 1/4 cups cold water
6 bars (1 1/8 ounces each) chocolate-covered toffee candy, crushed (1 cup)
1 container (8 ounces) Cool Whip frozen whipped topping, thawed

Steps:

  • Move oven rack to lowest position (remove other racks). Preheat oven to 350°F.
  • Beat cake mix and cold water in extra-large glass or metal bowl on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10x4-inch angel food cake pan (tube pan). (Do not use fluted tube cake pan or 9x3 1/2-inch angel food pan, or batter will overflow.)
  • Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 1 hour. Run knife around edges; remove from pan.
  • Crush or finely chop candy bars; reserve 1/3 cup. Fold remaining crushed candy into whipped topping.
  • Tear cake into about 1-inch pieces. Mix cake pieces and whipped topping mixture. Press lightly in ungreased 13x9x2-inch rectangular pan. Sprinkle with reserved crushed candy. Freeze dessert about 1 1/2 hours or until firm. Cut into squares or spoon into dessert dishes. Freeze any remaining dessert.

Nutrition Facts : Calories 210, Carbohydrate 34 g, Cholesterol 4 mg, Fat 1 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 280 mg

ANGEL TOFFEE DESSERT



Angel Toffee Dessert image

Although this dessert has a light and airy texture, the flavor is undeniably rich. Purchase a prepared angel food cake or, if time allows, bake one from scratch or a boxed mix.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 6-8 servings.

Number Of Ingredients 7

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

Steps:

  • In a large bowl, beat cream cheese, sugar and milk until smooth. Fold in whipped topping. Arrange cake cubes in an ungreased 11x7-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. Store leftovers in the refrigerator.

Nutrition Facts : Calories 350 calories, Fat 14g fat (9g saturated fat), Cholesterol 17mg cholesterol, Sodium 336mg sodium, Carbohydrate 51g carbohydrate (43g sugars, Fiber 1g fiber), Protein 3g protein.

ANGEL TOFFEE DESSERT - STACEY REED



Angel Toffee Dessert - Stacey Reed image

Make and share this Angel Toffee Dessert - Stacey Reed recipe from Food.com.

Provided by Lastar Wellness

Categories     Dessert

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 (8 ounce) packages cream cheese (softened)
1/2 cup confectioners' sugar
2 tablespoons milk
1 (8 ounce) carton frozen whipped topping, thawed
5 cups cubed angel food cake
1/2 cup chocolate syrup
1/2 cup caramel apple dip (a little runny)
1/2 cup English toffee bits or 1/2 cup almond brickle chips, divided

Steps:

  • In a mixing bowl, beat the cream cheese, sugar, & milk until smooth. Fold in the whipped topping.
  • Arrange angel food cake cubes in an ungreased 11x7x2 dish.
  • Drizzle with chocolate syrup and caramel dip.
  • Set aside 1 tablespoon of toffee bits; sprinkle the remaining toffee bits over chocolate and caramel dip.
  • Spread cream cheese mixture over top. Sprinkle with remaining toffee bits.
  • Cover & chill until serving. Store left-overs in the refrigerator.

Nutrition Facts : Calories 515.8, Fat 38.5, SaturatedFat 26, Cholesterol 84.4, Sodium 323.5, Carbohydrate 36.9, Fiber 0.7, Sugar 27.2, Protein 7.5

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