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Category: Desserts
Prep Time: Cook Time: Total Time:
9 oz chocolate wafer cookies, about 44 cookies
2 cups heavy cream
2 tbsp powdered sugar
1 tsp vanilla extract
2 small instant vanilla pudding mixes
2 cups half-and-half
4 toffee bars, chopped, about 1/4 cup
Garnish: Confectioners sugar and chocolate heart candy
Line a loaf pan with plastic wrap to overhang sides and ends by 2 inch. Use 20 cookies to line bottom and sides of pan, overlapping slightly; set remaining cookies aside.
In medium size bowl, beat 1 cup cream, 1 tbsp confectioners sugar and 1/2 tsp vanilla until stiff peaks form; set aside.
In a large bowl, beat pudding mix and half-and-half until smooth. Using rubber spatula, gently but thoroughly fold in whipped cream and chopped toffee bars. Spread 1/3rd 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 to set.
At serving time, remove and discard top sheet of plastic wrap. Place serving plate, face down, over loaf pan; invert onto plate. Lift pan from cake; remove and discard remaining plastic wrap.
In a medium size bowl, beat remaining 1 cup cream, confectioners sugar and vanilla until stiff; using spatula, swirl decoratively over cake. If desired, decorate with chocolate hearts; sprinkle lightly with additional powdered sugar.
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CHOCOLATE TOFFEE ICEBOX CAKE
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Category: Desserts
Prep Time: Cook Time: Total Time:
9 oz chocolate wafer cookies, about 44 cookies
2 cups heavy cream
2 tbsp powdered sugar
1 tsp vanilla extract
2 small instant vanilla pudding mixes
2 cups half-and-half
4 toffee bars, chopped, about 1/4 cup
Garnish: Confectioners sugar and chocolate heart candy
Line a loaf pan with plastic wrap to overhang sides and ends by 2 inch. Use 20 cookies to line bottom and sides of pan, overlapping slightly; set remaining cookies aside.
In medium size bowl, beat 1 cup cream, 1 tbsp confectioners sugar and 1/2 tsp vanilla until stiff peaks form; set aside.
In a large bowl, beat pudding mix and half-and-half until smooth. Using rubber spatula, gently but thoroughly fold in whipped cream and chopped toffee bars. Spread 1/3rd 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 to set.
At serving time, remove and discard top sheet of plastic wrap. Place serving plate, face down, over loaf pan; invert onto plate. Lift pan from cake; remove and discard remaining plastic wrap.
In a medium size bowl, beat remaining 1 cup cream, confectioners sugar and vanilla until stiff; using spatula, swirl decoratively over cake. If desired, decorate with chocolate hearts; sprinkle lightly with additional powdered sugar.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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