Categories: Pie- Tart

Ingredients

• 1 1/2 Tbsp. instant coffee granules
• 3/43 cup warm water
• 1 (10.75 oz.) frozen pound cake, thawed
• 1 (8oz.) pkg. mascarpone or cream cheese, softened
• 1/2 cup powdered sugar
• 1/2 cup chocolate syrup
• 1 (12oz.) container frozen whipped topping, thawed and divided
• 2 (1.4 oz.) English toffee candy bars, coarsely chopped

Directions

1. Stir together coffee and 1/4 cup warm water until coffee is dissolved. Cool.
2. Cur cake into 14 slices. Cut each slice in half diagonally. Place triangles in bottom and up sides of a 9-inch deep-dish pie plate. Drizzle coffee mixture over cake.
3. Beat mascarpone cheese, sugar, and chocolate syrup at medium speed with an electric mixer until smooth. Add 2 1/2 cups whipped topping, and beat until light and fluffy.
4. Spread cheese mixture evenly over cake. Dollop remaining whipped topping around edges of pie. Sprinkle with candy. Chill 8 hours.

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