ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Tiramisù Toffee Trifle Pie

Yield Makes 8 to 10 servings

Ingredients

  • 1 1/2 tablespoons instant coffee granules
  • 3/4 cup warm water
  • 1 (10.75-ounce) frozen pound cake, thawed
  • 1 (8-ounce) package cream cheese or mascarpone, softened
  • 1/2 cup powdered sugar
  • 1/2 cup chocolate syrup
  • 1 (12-ounce) container frozen whipped topping, thawed and divided
  • 2 (1.4-ounce) English toffee candy bars, coarsely chopped

How to Make It

  1. Stir together coffee granules and 3/4 cup warm water until granules are dissolved. Cool.

  2. Cut pound cake into 14 slices. Cut each slice in half diagonally. Place triangles on bottom and up sides of a 9-inch deep-dish pieplate. Drizzle coffee over cake.

  3. Beat cream cheese, sugar, and chocolate syrup at medium speed with an electric mixer until smooth. Add 2 1/2 cups whipped topping, and beat until light and fluffy.

  4. Spread cheese mixture evenly over cake. Dollop remaining whipped topping around edges of pie. Sprinkle with chopped candy. Chill 8 hours.

  5. Note: Tiramisù Toffee Trifle Pie may be made the day before serving. Store in the refrigerator.