White chocolate toffee blondies with whipped cream frosting

By Trevor Connie
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A festive dessert that will put you right in the holiday mood.



For the blondies:

  • 1 102 gram/4 serving package vanilla instant pudding
  • 2 cups Natrel Lactose Free 2% milk
  • 1 432 gram package yellow cake mix
  • 1 1/2 cups white chocolate chips
  • 1 1/4 cups toffee bits, divided

For the frosting:

  • 2 cups Natrel Lactose Free 35% whipping cream
  • 1 102 gram/4 serving package vanilla instant pudding
  • 1/3 cup icing sugar
  • Natrel Lactose Free 2% milk as needed


  1. Preheat oven to 350 F
  2. Line a 9” X 9” baking pan with parchment paper or foil.
  3. In a large bowl, prepare pudding according to package directions, by mixing pudding mix with milk and whisking for two minutes.  Whisk in cake mix.  Stir in chocolate chips and toffee bits.  Pour into prepared pan and bake for 45 minutes or until middle springs back when lightly touched. Blondies should still be slightly loose in the middle when pan is shaken.
  4. Let cool in pan completely before frosting.

For the frosting:

  1. In a large chilled bowl beat whipping cream until soft peaks form. 
  2. Alternately add pudding mix and icing sugar and continue beating until frosting is spreadable consistency.  If too thick add milk one tablespoon at a time. 
  3. Spread frosting on top of cooled blondies and top with remaining 1/4 cup of toffee bits.

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