Easy Pistachio English Toffee Ice Box Cake

Ingredients

• 1 (9 inch) angel food cake
• 2 (3.4 ounce) packages instant pistachio pudding mix
• 4 cups cold milk
• 1 (8 ounce) tub frozen whipped topping, thawed
• 3 (1.4 ounce) bars chocolate covered English toffee, chopped

Directions

Tear angel food cake into bite-size pieces (1 to 2 square inches) and place in the bottom of a 9×13 inch pan.

Prepare pudding with milk as directed on package. Gently stir whipped topping into pudding; pour mixture over angel food cake pieces. Sprinkle with crushed toffee bars.

Refrigerate at least 2 hours or overnight before serving.