Ingredients
4 1/2
teaspoons instant coffee granules or crystals
3/4
cup warm water
1
package (10.75 oz) frozen pound cake loaf, thawed
1
package (8 oz) cream cheese or 1 container (8 oz) mascarpone cheese, softened
1/2
cup powdered sugar
1/2
cup chocolate-flavor syrup
1
container (12 oz) frozen whipped topping, thawed
2
bars (1.4 oz each) chocolate-covered English toffee candy, coarsely chopped
Preparation
In small bowl, stir coffee granules in warm water until dissolved. Cool.
Cut pound cake into 14 slices. Cut each slice in half diagonally. Place cake pieces on bottom and up side of 9 1/2-inch glass deep-dish pie plate. Drizzle coffee over cake pieces.
In medium bowl, beat cream cheese, powdered sugar and chocolate syrup with electric mixer on medium speed until smooth. Add 2 1/2 cups of the whipped topping; beat until light and fluffy.
Spread filling evenly into cake-lined pie plate. Spoon remaining whipped topping over pie. Sprinkle with chopped candy. Refrigerate 8 hours before serving.
