| Frozen Pound Cake | 10 3/4 | oz | | Mascarpone cheese | 8 | oz | | powder sugar | 1/2 | cup | | frozen whipped topping | 3 | cups defrosted |
| Strong brewed coffee | 1 | cup | | 6 chocolate-covered toffee candy bars | 1.3 | oz crushed |
|
Directions:
1. Cut pound cake into 1in cubes 2. Beat mascarpone cheese at medium speed of an electric beater until creamy; gradually add powdered sugar. Stir in 1 cup whipped topping.
3.Place 1/3 of cake cubes in a 2 quart trifle bowl. Pour 1/3 cup of coffee over cubes. Top with 1/3 of cheese
mixture and 1/4 of candy bars. Repeat layers twice. Spread top layer with remaining 2 cups whipped topping
and the remaining crushed candy bars. Cover and chill at least 4 hours.
NOTE; Mascarpone cheese is a soft and fresh triple cream dessert cheese with a fluffy texture.
TIP: CUP OF JOE
Stir up a strong cup of coffee by spooning 1 tablespoon of instant coffee granules into an 8 oz cup of hot
water; mix and then chill.
