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Tiramisu Toffee Trifle Pie




Source of Recipe


fbnr.com


List of Ingredients




1-1/2 tablespoons MAXWELL HOUSE® Instant Coffee
3/4 cup warm water
1 package (10.75 ounces) frozen pound cake, thawed, cut into 14 slices
1 package (8 ounces) PHILADELPHIA® Cream Cheese, softened
1/2 cup powdered sugar
1/2 cup chocolate syrup
1 tub (12 ounces) COOL WHIP® Whipped Topping, thawed
2 packages (1.4 ounces each) chocolate-covered English toffee bars, coarsely chopped (optional)


Recipe



DISSOLVE instant coffee in water in small bowl; cool. Cut cake slices in half to form triangles. Arrange in 9-inch deep-dish pie plate. Drizzle coffee over cake.

BEAT cream cheese, sugar and chocolate syrup in large bowl with electric mixer on medium speed 2 minutes or until smooth. Gently stir in 2-1/2 cups of the whipped topping. Spread over cake. Garnish with remaining whipped topping and chopped candy.

REFRIGERATE 4 hours or until firm.


Helpful Hint Soften cream cheese in microwave on HIGH 15 to 20 seconds.

Great Substitute Try this recipe with your favorite candy bar instead of the chocolate-covered English toffee bars.