Tiramisu Toffee Dessert – Kathy McDemott

L lg. frozen pound cake (sliced)

¾ C strong coffee

Arrange slices in 9” x 13” pan and drizzle coffee over cake. (1 shot glass of Kahlua or Amaretto can be added to coffee.)

1 C sugar

1 8 oz. cream cheese (softened)

1 16 oz. Cool Whip

Toffee candy pieces

½ C chocolate syrup

Beat sugar, chocolate syrup and cream cheese together with mixer on medium speed until smooth. Add Cool Whip and mix. Spread over cake. Sprinkle with candy.

Cover and refrigerate at least 1 hour. Drizzle with chocolate when serving pieces are cut.