Caramel Fluff & Toffee Trifle Recipe
Talk about a stunning dessert! The best part? You need only five ingredients to put it together. —Daniel Anderson, Pleasant Prairie, WI
2 cups heavy whipping cream
3/4 cup packed brown sugar
1 teaspoon vanilla extract
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
1 cup milk chocolate English toffee bits
In a large bowl, beat cream, brown sugar and vanilla just until blended. Refrigerate, covered, 20 minutes. Beat until stiff peaks form.
In a 4-qt. glass bowl, layer one-third of each of the following: cake cubes, whipped cream and toffee bits. Repeat layers twice. Refrigerate until serving.
Yield: 12 servings.
Originally published as Caramel Fluff & Toffee Trifle in Taste of Home Christmas Annual
Annual 2016, p116
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