Yield
Makes 8 to 10 servings

How to Make It

Step 1

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

Step 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.

Step 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.

Step 4

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

Step 5

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

Ratings & Reviews

monlbren's Review

monlbren
March 22, 2013
N/A

DonnellyClan's Review

DonnellyClan
August 08, 2012
This recipe is without a doubt the easiest, and most delicious I have made. It is my family favorite at all gatherings and even the "just because" times. A few things I do differently, are that I use the remaining coffee from our morning pot, definately prefer the cream cheese; and I recommend the toffee bars in lieu of the temptation to use the already pre-crumbled toffee bits as they just don't have the same look or taste. This will be one I pass on in the family recipe book!