Prep Time: 40 minutes
Yield: 12 pieces of cake
Pumpkin Toffee Angel Food Cake
Angel Food Cake gets a fun holiday twist by being filled with a no bake pumpkin cheesecake filling. Perfect for any dinner party.
4 ounces cream cheese, softened
1/4 cup plain greek yogurt
1/4 cup pumpkin puree
1/2 teaspoon pumpkin pie spice
1/4 cup milk
1/2 package instant white chocolate pudding (3.4 oz)
1/4 toffee bits + extra for topping
1 Sara Lee Angel Food Cake, thawed
1 container Cool Whip, divided (12 oz.)
In a mixing bowl, beat the cream cheese, yogurt, pumpkin, and spice until creamy. Set aside.
Whisk together the milk and 1/2 package pudding mix. Add to the cream cheese mixture and beat again. Fold in 1 cup Cool Whip and the toffee bits. Refrigerate 30 minutes to thicken.
Use a sharp knife to cut the angel food cake in half horizontally. Spread the filling on the bottom half of the cake. Place the other half on top. Cover the entire cake with the rest of the Cool Whip. Use the back of the knife to pull out peaks on the cake. Sprinkle with the extra toffee bits and pumpkin pie spice. Keep refrigerated. Slice into 12 pieces.