Chocolate Toffee Icebox Cake

1. 1

   Line a 9x5x3-inch loaf pan with plastic wrap to overhang sides and ends by 2 inches.

2. 2

   Use 20 cookies to line bottom and sides of pan, overlapping slightly; set remaining cookies aside.

3. 3

   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.

4. 4

   In large bowl with mixer at medium speed, beat pudding mix and half-and-half until smooth.

5. 5

   Using rubber spatula, gently but thoroughly fold in whipped cream and chopped toffee bars.

6. 6

   Spread one third of pudding mixture over cookies in bottom of loaf pan; layer 8 of reserved cookies on top.

7. 7

   Repeat layers twice, using half of remaining pudding mixture for each and ending with final 8 cookies on top.

8. 8

   Cover pan with plastic wrap; refrigerate at least 4 hours or overnight until set.

9. 9

   At serving time, remove and discard top sheet of plastic wrap.

10. 10

    Place serving plate, facedown, over loaf pan; invert pan onto plate.

11. 11

    Lift pan from cake; remove and discard remaining plastic wrap.

12. 12

    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.

13. 13

    If desired, decorate with chocolate hearts and edible flowers; sprinkle lightly with additional confectioners' sugar.

* Per serving · 4 servings · Values may vary.