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Category: Desserts
Prep Time: Cook Time: Total Time:
About 44 chocolate wafer cookies
2 cups heavy cream
2 tbsp confectioners sugar
1 tsp vanilla extract
2 small boxes instant vanilla pudding
2 cup half-and-half
4 toffee bars, chopped
Chocolate heart candy
Line a loaf pan with plastic wrap to overhand sides and ends by 2 inches. Line about 20 cookies on the bottom and sides of pan, overlapping slightly; set remaining cookies aside.
In a bowl, beat 1 cup cream, 1 tbsp confectioners sugar and 1/2 tsp vanilla extract until stiff peaks form; set aside.
In a bowl, beat pudding and half-and-half until smooth. Gently but thoroughly fold in whipped cream and chopped toffee bars. Spread one-third of pudding mixture over bottom cookies in loaf pan; layer 8 of reserved cookies on top. Repeat layers twice, using half the remaining pudding mixture for each and ending with final 8 cookies.
Cover 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 plat, facedown, over loaf pan; invert pan onto plate.
Lift pan from cake, remove and discard remaining plastic wrap.
In a medium bowl, beat remaining 1 cup cream, 1 tbsp confectioners sugar and 1/2 tsp vanilla extract until stiff. Spread over cake. Decorate with chocolate hearts; sprinkle lightly with confectioners sugar.
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Category: Desserts
Prep Time: Cook Time: Total Time:
About 44 chocolate wafer cookies
2 cups heavy cream
2 tbsp confectioners sugar
1 tsp vanilla extract
2 small boxes instant vanilla pudding
2 cup half-and-half
4 toffee bars, chopped
Chocolate heart candy
Line a loaf pan with plastic wrap to overhand sides and ends by 2 inches. Line about 20 cookies on the bottom and sides of pan, overlapping slightly; set remaining cookies aside.
In a bowl, beat 1 cup cream, 1 tbsp confectioners sugar and 1/2 tsp vanilla extract until stiff peaks form; set aside.
In a bowl, beat pudding and half-and-half until smooth. Gently but thoroughly fold in whipped cream and chopped toffee bars. Spread one-third of pudding mixture over bottom cookies in loaf pan; layer 8 of reserved cookies on top. Repeat layers twice, using half the remaining pudding mixture for each and ending with final 8 cookies.
Cover 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 plat, facedown, over loaf pan; invert pan onto plate.
Lift pan from cake, remove and discard remaining plastic wrap.
In a medium bowl, beat remaining 1 cup cream, 1 tbsp confectioners sugar and 1/2 tsp vanilla extract until stiff. Spread over cake. Decorate with chocolate hearts; sprinkle lightly with confectioners sugar.
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