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1
Line a 9x5x3-inch loaf pan with plastic wrap to overhang sides and ends by 2 inches.
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2
Use 20 cookies to line bottom and sides of pan, overlapping slightly; set remaining cookies aside.
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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.
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4
In large bowl with mixer at medium speed, beat pudding mix and half-and-half until smooth.
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5
Using rubber spatula, gently but thoroughly fold in whipped cream and chopped toffee bars.
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6
Spread one third of pudding mixture over cookies in bottom of loaf pan; layer 8 of reserved cookies on top.
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7
Repeat layers twice, using half of remaining pudding mixture for each and ending with final 8 cookies on top.
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8
Cover pan with plastic wrap; refrigerate at least 4 hours or overnight until set.
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9
At serving time, remove and discard top sheet of plastic wrap.
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10
Place serving plate, facedown, over loaf pan; invert pan onto plate.
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11
Lift pan from cake; remove and discard remaining plastic wrap.
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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.
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13
If desired, decorate with chocolate hearts and edible flowers; sprinkle lightly with additional confectioners' sugar.
