*Substitute: 1/2 Cup Sliced Almonds with almost 1/4 Cup brown sugar - over low heat stir constantly until sugar dissolves. Place on wax paper to cool.
In saucepan, mix pudding (prepared according to package directions except using only 1 1/3 cup milk) and instant coffee. Chill. Beat smooth; fold in half of the whipped cream.
Split cake into three layers. Spread half of the pudding-cream mixture between the layers.
For the frosting, fold the remaining whipped cream into the remaining pudding mixture and use to frost top and sides of cake.
Sprinkle frosted cake with crushed toffee bars. Chill until time to serve. Makes 12 servings.