 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
|
It only LOOKS and TASTES like you spent hours making this, but who needs to know? ;-) (The cook time = chill time) Ingredients:
1 loaf poundcake |
1 1/2 tablespoons instant coffee granules |
3/4 cup water |
1 (8 ounce) package cream cheese, softened |
1/2 cup powdered sugar |
3/4 cup hershey's syrup |
16 ounces cool whip (thawed) |
1/2 cup crushed heath candy bar |
Directions:
1. Slice pound cake in 1/3 slices and layer in bottom of pie pan.
2. Stir coffee and 3/4 cups warm water to dissolve, allow to cool.
3. Drizzle it over the pound cake.
4. In a medium bowl, beat cream cheese, powdered sugar, and 1/2 cup of Hershey's syrup until fluffy.
5. Add 2 1/2 cups of Cool Whip and beat until fluffy.
6. Spoon mixture over pound cake.
7. Add remaining Cool Whip to outside edge of pie.
8. Sprinkle crushed toffee and any remaining syrup on top.
9. Chill for 6-8 hours in the fridge or 1 hour in freezer.
|
|