1 pkg. chocolate pudding
1 1/2 tbsp. instant coffee
1 c. heavy cream, whipped
1 (10") angel cake
2 3/4 oz. chocolate coated English toffee bar (Heath bar or Russell Stover), chilled & crushed

In saucepan mix pudding and instant coffee. Prepare pudding according to packge directions but using only 1 1/3 cups milk. Chill; beat smooth; fold in half of whipped cream. Split cake in 3 layers. Spread half the pudding cream mixture between the layer.

For frosting, fold remaining whipped cream into remaining pudding mixture. Frost top and sides of cake. Sprinkle frosted cake with crushed toffee bars. Chill until serving time.