Chocolate Toffee Icebox Cake

---------- Recipe via Meal-Master (tm) v8.05

Title: Chocolate Toffee Icebox Cake
Categories: Cakes, Chocolate
Yield: 14 servings

9 oz Chocolate wafer cookies
=(about 44 cookies)
2 c Heavy cream
2 tb Confectioners' sugar; plus
Confectioner's sugar
=(for sprinkling, opt.
1 ts Vanilla extract
2 pk Vanilla instant pudding mix
=3.4 oz each
2 c Half-and-half
4 Heath bars; chopped
(about 1-1/4 cups/1.4 oz
-each
Chocolate heart candies;
-opt.
Edible flowers; opt.
(such as johny jump-ups

Recipe by: Redbook Magazine - February, 1995
No baking required....just assemble with love. Sandwich
vanilla pudding and crushed toffee bars between a chocolate
cookie crust and smother it all with cream frosting. Cupid
extra: chocolate hearts. Line a 9x5x3-inch loaf pan with
plastic wrap to overhang sides and ends by 2 inches. Use 20
cookies to line bottom and sides of pan, overlapping
slightly; set remaining cookies aside.

In medium-size bowl with electric mixer at high speed, beat
1 cup cream, 1 tablespoon confectioners' sugar, and 1/2
teaspoon vanilla until stiff peaks form; set aside. In
large bowl with mixer at medium speed, beat pudding mix and
half-and-half until smooth. Using rubber spatula, gently
but thoroughly fold in whipped cream and chopped toffee
bars. Spread one third of pudding mixture over cookies in
bottom of loaf pan; layer 8 of reserved cookies on top.
Repeat layers twice, using half of remaining pudding
mixture for each and ending with final 8 cookies on top.
Cover pan with plastic wrap; refrigerate at least 4 hours
or overnight until set. At serving time, remove and discard
top sheet of plastic wrap. Place serving plate, facedown,
over loaf pan; invert pan onto plate. Lift pan from cake;
remove and discard remaining plastic wrap.

In medium-size bowl with mixer at high speed, beat
remaining 1 cup cream, 1 tablespoon confectioners' sugar
and 1/2 teaspoon vanilla until stiff; using spatula, swirl
decoratively over cake. If desired, decorate with chocolate
hearts and edible flowers; sprinkle lightly with additional
confectioners' sugar. Makes 14 to 16 servings.

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