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Mix
pudding mix and water together in a medium saucepan.
Cook and stir over medium heat until thickened. Remove
from heat and stir in coffee powder and vanilla. Cool.
Cut
angel food cake into 1 inch pieces.
Crush
Coffee Crisp bars in food processor.
Fold
half of the whipped cream into the cooled pudding, and
stir in the liqueur. Fold in the angel food cake pieces.
Assemble
in a nice glass dessert bowl. Start with a layer of
1/3 of the pudding mixture. Top with 1/3 of the crushed
Coffee Crisp bars. Then another layer of pudding, another
layer of Coffee Crisp, the remaining pudding, and the
remaining Coffee Crisp. Top with the reserved whipped
cream. Refrigerate for at least 3 hours before serving.
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