---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Chocolate Toffee Icebox Cake
 Categories: Cakes, Chocolate
      Yield: 14 servings
 
      9 oz Chocolate wafer cookies
           =(about 44 cookies)
      2 c  Heavy cream
      2 tb Confectioners' sugar; plus
           Confectioner's sugar
           =(for sprinkling, opt.
      1 ts Vanilla extract
      2 pk Vanilla instant pudding mix
           =3.4 oz each
      2 c  Half-and-half
      4    Heath bars; chopped
           (about 1-1/4 cups/1.4 oz
           -each
           Chocolate heart candies;
           -opt.
           Edible flowers; opt.
           (such as johny jump-ups
 
  Recipe by: Redbook Magazine - February, 1995
  No baking required....just assemble with love. Sandwich
  vanilla pudding and crushed toffee bars between a chocolate
  cookie crust and smother it all with cream frosting. Cupid
  extra: chocolate hearts. Line a 9x5x3-inch loaf pan with
  plastic wrap to overhang sides and ends by 2 inches. Use 20
  cookies to line bottom and sides of pan, overlapping
  slightly; set remaining cookies aside.
  
  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. 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 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. If desired, decorate with chocolate
  hearts and edible flowers; sprinkle lightly with additional
  confectioners' sugar. Makes 14 to 16 servings.
 
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