Chocolate Toffee Icebox Cake         



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
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. Cupidextra: 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.