Angel Toffee Dessert - Stacey Reed - cooking recipe

Ingredients

2 (8 ounce) packages cream cheese (softened)
1/2 cup confectioners' sugar
2 tablespoons milk
1 (8 ounce) carton frozen whipped topping, thawed
5 cups cubed angel food cake
1/2 cup chocolate syrup
1/2 cup caramel apple dip (a little runny)
1/2 cup English toffee bits or 1/2 cup almond brickle chips, divided

Preparation

In a mixing bowl, beat the cream cheese, sugar, & milk until smooth. Fold in the whipped topping.
Arrange angel food cake cubes in an ungreased 11x7x2 dish.
Drizzle with chocolate syrup and caramel dip.
Set aside 1 tablespoon of toffee bits; sprinkle the remaining toffee bits over chocolate and caramel dip.
Spread cream cheese mixture over top. Sprinkle with remaining toffee bits.
Cover & chill until serving. Store left-overs in the refrigerator.