Ingredients
2 packages (3 ounces each) cream cheese, softened1/2 cup confectioners’ sugar2 tablespoons milk1 carton (8 ounces) frozen whipped topping, thawed5 cups cubed angel food cake1/2 cup chocolate syrup1/2 cup English toffee bits or almond brickle chips, divided
Preparation
In a large bowl, beat cream cheese, sugar and milk until smooth. Fold in whipped topping. Arrange cake cubes in an ungreased 11x7-in. dish. Drizzle with chocolate syrup.
Set aside 1 tablespoon of toffee bits; sprinkle remaining toffee bits over chocolate. Spread cream cheese mixture over top. Sprinkle with remaining toffee bits. Cover and chill until serving. Store leftovers in the refrigerator.
