Ingredients
2 cups heavy whipping cream3/4 cup packed brown sugar1 teaspoon vanilla extract1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes1 cup milk chocolate English toffee bits
Preparation
In a large bowl, beat cream, brown sugar and vanilla just until blended. Refrigerate, covered, 20 minutes. Beat until stiff peaks form.
In a 4-qt. glass bowl, layer one-third of each of the following: cake cubes, whipped cream and toffee bits. Repeat layers twice. Refrigerate until serving.
