Toffee Tiramisu

*     *    *     Decadent Day     *     *    *

What better time for another Decadent Day than a birthday?  Just last week, my mother had a special birthday celebration.  I combined two of her favorites - toffee and coffee - for a creamy, rich dessert.

We topped off the happy celebration with this real taste treat.  Oh, if only we had remembered candles and to sing happy birthday!  Oh well. . . next year. . .

Toffee Tiramisu

1/2 of 10.75-ounce package frozen pound cake, thawed

3/4 cup strong brewed regular or decaffeinated coffee

8 ounces Neufchatel cheese, room temperature

2/3 cup sugar

1/2 cup chocolate syrup

2 cups frozen whipped topping, thawed (I used Trader Joe's brand)

6 tablespoons Heath English Toffee Bits (from baking supply aisle)

Place foil muffin cups with paper inserts or double paper muffin cups in muffin pans.  Cut pound cake into 1/4-inch thick slices that will fit in bottom of each muffin cup.  Pour 2 teaspoons coffee over each cake slice.

In mixing bowl, beat Neufchatel, sugar, and chocolate syrup until smooth.  Add whipped topping and beat until well combined.  Dollop evenly over coffee-soaked cake and chill for at least one hour.

Before serving, sprinkle one teaspoon toffee bits on top of each dessert.  Makes 18 servings, 4 points plus for Weight Watchers or 160 calories each.