Icebox Cake

Ingredients

• about 44 chocolate wafer cookies
• 2 cups heavy cream
• 2 tablespoons confectioners sugar
• 1 teaspoon vanilla extract
• 2 small instant vanilla pudding
• 2 cups half and half cream
• 4 toffee bars; chopped about 1 1/4 cups
• powdered sugar (optional)
• chocolate heart candy (optional)
• edible flowers (optional)

Method 

Line a 9 by 5 inch loaf pan with plastic wrap to overhang sides and ends by two inches. Use 20 cookies to line bottom and sides of pan, overlapping slightly; set remaining cookies aside. In medium size bowl with electric mixer on 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 on high 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.

Submitted by: CarliJ