Easy Pistachio English Toffee Ice Box Cake - cooking recipe

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
Preparation
    Tear angel food cake into bite-size pieces (1 to 2 square inches) and place in the bottom of a 9x13 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.

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