Directions:
- In a large bowl, dissolve coffee and sugar in 2 T. hot water; refrigerate until cool.
- Meanwhile, cut or tear cake into 1 1/2-inch chunks.
- Pour milk and pudding into coffee mixture. Mix on low speed for 2 minutes. Stir in cake pieces by hand and set aside for 5 minutes.
- In an attractive 2-quart serving bowl, layer half the cake-pudding mixture; top with half the defrosted, frozen whipped topping and half the toffee. Repeat with remaining cake mixture and whipped topping.
- Sprinkle remaining toffee over the top.
- Cover with plastic wrap and refrigerate for 1-2 hours for flavors to blend.
- You can also refrigerate this overnight to serve the next day. Cook time is the refrigeration time.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 116.24 Kcal (487 kJ) | ||
| Calories from fat | 5.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.61g | 1% | |
|---|---|---|---|
| Cholesterol | 0.19mg | 0% | |
| Sodium | 166.33mg | 7% | |
| Potassium | 59.42mg | 1% | |
| Total Carbs | 26.23g | 9% | |
| Sugars | 19.76g | 79% | |
| Protein | 1.99g | 4% | |
| Vitamin C | 0.1mg | 0% | |
| Calcium | 39.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 203.23 Kcal (851 kJ) | ||
| Calories from fat | 9.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.07g | 1% | |
|---|---|---|---|
| Cholesterol | 0.33mg | 0% | |
| Sodium | 290.8mg | 7% | |
| Potassium | 103.89mg | 1% | |
| Total Carbs | 45.85g | 9% | |
| Sugars | 34.54g | 79% | |
| Protein | 3.47g | 4% | |
| Vitamin C | 0.2mg | 0% | |
| Calcium | 68.4mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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