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    Tiramisù Toffee Trifle Pie


    Source of Recipe


    Southern Living

    List of Ingredients





    1 1/2 tablespoons instant coffee granules
    3/4 cup warm water
    1 (10.75-ounce) frozen pound cake, thawed
    1 (8-ounce) package cream cheese or mascarpone, softened
    1/2 cup powdered sugar
    1/2 cup chocolate syrup
    1 (12-ounce) container frozen whipped topping, thawed and divided
    2 (1.4-ounce) English toffee candy bars, coarsely chopped

    Recipe



    Stir together coffee granules and 3/4 cup warm water until granules are dissolved. Cool.
    Cut pound cake into 14 slices. Cut each slice in half diagonally. Place triangles on bottom and up sides of a 9-inch deep-dish pieplate. Drizzle coffee over cake.

    Beat cream cheese, sugar, and chocolate syrup at medium speed with an electric mixer until smooth. Add 2 1/2 cups whipped topping, and beat until light and fluffy.

    Spread cheese mixture evenly over cake. Dollop remaining whipped topping around edges of pie. Sprinkle with chopped candy. Chill 8 hours.

    Note: Tiramisù Toffee Trifle Pie may be made the day before serving. Store in the refrigerator.



    Yield: Makes 8 to 10 servings
 

 

 

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