"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

COFFEE-TOFFEE DESSERT Recipe

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This recipe for COFFEE-TOFFEE DESSERT, by , is from GOURMET GIRLS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Saturday, April 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 (10 3/4-ounce) loaf angel food cake
1 tablespoon instant coffee granules
1 tablespoon hot water
1 teaspoon vanilla extract
4 cups vanilla nonfat frozen yogurt, softened
1 (1 .4-ounce) chocolate-covered toffee candy bars, crushed
2 tablespoons Kahlüa or other coffee-flavored liqueur
1 (8-oz.) tub reduced- calorie frozen whipped topping, thawed

Directions:
Directions:
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 Kahlua into whipped topping, and spread over yogurt mixture. Cover and freeze for 8 hours or until firm.

Number Of Servings:
Number Of Servings:
14

 

 

 

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