- 1 (9 inch) angel food cake
- 2 (3.4 ounce) packages instant pistachio pudding mix
- 4 cups cold milk
- 1 (8 ounce) tub frozen whipped topping, thawed
- 3 (1.4 ounce) bars chocolate covered English toffee, chopped
- Tear angel food cake into bite-size pieces (1 to 2 square inches) and place in the bottom of a 9×13 inch pan.
- Prepare pudding with milk as directed on package. Gently stir whipped topping into pudding; pour mixture over angel food cake pieces. Sprinkle with crushed toffee bars.
- Refrigerate at least 2 hours or overnight before serving.