Angel Kahlua Cake:

6 c. angel food cake, cut into 1 1/2-inch pieces (about 1 lb.)
3/4 c. Kahlua

Sprinkle cake with Kahlua and let set 5 minutes.

Pudding:

1 c. granulated sugar
6 tbsp. cornstarch or 1/3 c. plus 2 tbsp. plus 1 tsp. flour
1/2 scant tsp. salt
3 c. half and half, scalded
5 medium egg yolks
3 tbsp. butter
1 tsp. vanilla

Mix pudding ingredients and cake chunks together; set aside.

Coffee flavored whipped cream:

1 pt. (2 c.) whipping cream
2 tbsp. instant coffee powder or granules
2 tbsp. sugar
1 tsp. vanilla extract

Pour whipping cream and coffee into mixing bowl. Let stand 1 minute. Beat until mixture begins to thicken; add sugar and vanilla. Continue beating until mixture forms soft peaks. Set aside.

Topping:

1/2 lb. English toffee, broken into 1-inch pieces and coarsely crushed (can used crushed Heath bars)

In an attractive 2-quart (8 cup) crystal serving bowl, layer half the cake pudding mixture, half the coffee-flavored whipped cream and half the English toffee. Repeat with remaining pudding and cream. Sprinkle remaining English toffee over top. Refrigerate several hours or overnight.

Serves 8 to 10.