Coffee-Toffee Dessert

Ingredients

• 10.8 ounce angel food cake 
• 5.6 ounce chocolate-covered toffee candy bars crushed
• 1 tablespoon coffee granules instant
• 2 tablespoons kahlua 
• 4 cups vanilla nonfat yogurt frozen softened
• 1 teaspoon vanilla extract 
• 1 tablespoon water hot
• 8 ounce non-dairy whipped topping frozen thawed reduced-calorie

Equipment

• bowl
• springform pan

Directions

1. Cut cake into 1/2-inch slices. Arrange cake slices, overlapping, in bottom of a 9-inch springform pan; set aside.
2. Combine coffee granules, hot water, and vanilla in a medium bowl; stir well. Stir in yogurt and crushed candy bars.
3. Spread yogurt mixture over cake slices. Gently stir the Kahla into whipped topping, and spread over yogurt mixture. Cover and freeze for 8 hours or until firm.