Chocolate Toffee Icebox Cake

Directions

Line a 9×5×3-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 ½ 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 ½ 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.