Chocolate Toffee Icebox Cake

• 9 ounces chocolate wafer cookies
• 2 cups heavy whipping cream
• 2 tablespoons powdered sugar plus
• 1 teaspoon vanilla extract
• 2 packages instant pudding mix, vanilla
• 2 cups light cream (half&half)
• 4 each health bars chopped

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

chocolate wafer cookies, heavy whipping cream, powdered sugar, vanilla, vanilla, light cream, health

Taken from recipeland.com/recipe/v/chocolate-toffee-icebox-cake-42341 (may not work)