Coffee-Toffee Dessert
Coffee-Toffee Dessert requires approximately 45 minutes from start to finish. This recipe serves 14. Watching your figure? This gluten free recipe has 236 calories, 6g of protein, and 7g of fat per serving. Head to the store and pick up angel food cake, whipped topping, vanillan extract, and a few other things to make it today.
Instructions
Cut cake into 1/2-inch slices. Arrange cake slices, overlapping, in bottom of a 9-inch springform pan; set aside.
Combine coffee granules, hot water, and vanilla in a medium bowl; stir well. Stir in yogurt and crushed candy bars.
Spread yogurt mixture over cake slices. Gently stir the Kahla into whipped topping, and spread over yogurt mixture. Cover and freeze for 8 hours or until firm.