3 (5 oz. ea.) boxes instant chocolate pudding (4 serving size)
milk (per package directions minus 1/2 cup)
1/2 cup Kahlua or Bailey's Irish Cream (optional)
1 prepared angel food cake, broken up
1 (8 oz.) bag Heath English toffee bits (or 3-4 Heath/Skor bars, crushed)
1 (16 oz.) tub Cool Whip
clear bowl or trifle dish

Prepare instant pudding per the instructions on the box but reduce amount of milk by the amount of Kahlua/Irish Cream being added. Mix in alcohol and set aside.

Break up angel food cake into bite-sized pieces. Take half of the angel food cake and layer it on the bottom of the dish. Pour half of the pudding into the dish to cover the angel food cake. Add half of the toffee bits to the top of the pudding. Take half of the Cool Whip and spread over the bits of toffee. Repeat the entire process.

Note: Save a few toffee pieces for decoration on the top!

Submitted by: Colleen