Angel Toffee Dessert Recipe

4.5 5 7
Angel Toffee Dessert Recipe
Angel Toffee Dessert Recipe photo by Taste of Home
Publisher Photo

Angel Toffee Dessert Recipe

Read Reviews
4.5 5 7
Publisher Photo
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.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 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

Directions

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. Yield: 6-8 servings.
Originally published as Angel Toffee Dessert in Taste of Home Meals in Minutes Calendar Annual 2002, p9

Nutritional Facts

1 piece: 350 calories, 14g fat (9g saturated fat), 17mg cholesterol, 336mg sodium, 51g carbohydrate (43g sugars, 1g fiber), 3g protein.

  • 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
  1. 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.
  2. 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. Yield: 6-8 servings.
Originally published as Angel Toffee Dessert in Taste of Home Meals in Minutes Calendar Annual 2002, p9

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cskrn User ID: 7338987 231040
Reviewed Aug. 10, 2015

"I made this when we had some friends over this weekend. Everyone loved it! It was light and delicious!"

MY REVIEW
MarineMom_texas User ID: 31788 131465
Reviewed Oct. 11, 2013 Edited Jan. 15, 2015

"This is a wonderful dessert. I fixed it for a dinner with our neighbors and everyone raved about it. It is light yet tasty. I used fat free half and half and the entire package of 8 oz. low fat cream cheese and you could not tell that it was lower fat. Absolutely delicious. I will be making this dessert again and again. I highly recommend it as a volunteer field editor for Taste of Home."

MY REVIEW
carrie carney User ID: 1551037 59542
Reviewed Sep. 16, 2011

"This is good- actually so rich you almost need to have a cup of coffee with it."

MY REVIEW
auntmonkey User ID: 3350961 59468
Reviewed Apr. 8, 2011

"This dessert was great! I used sugar free Hershey syrup and sugar free cool whip and it was very good!! It was wonderful when I put extra cool whip and bananas on top!!!"

MY REVIEW
jfc User ID: 3452274 136060
Reviewed Jan. 24, 2010

"Great summer dessert and easy to make"

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