DOUBLE-CHOCOLATE TOFFEE ICEBOX CAKE
3 cups 2 percent milk
1 package (5.9 ounces) instant chocolate pudding mix
1 1/2 cups heavy whipping cream
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2 packages (9 ounces each) chocolate wafers
2 Heath candy bars (1.4 ounces each), crushed
In a large bowl, whisk milk and pudding mix 2 minutes. Let stand 2 minutes or until soft-set. In a large bowl, beat cream until stiff peaks form.
Arrange 20 cookies on bottom of an 8-inch-square baking dish. Spread one-fourth of the chocolate pudding and one-fourth of the whipped cream over cookies. Repeat layers three times. Sprinkle with crushed candy bars. Refrigerate overnight. Yield: 8 servings.
Simple & Delicious August/September 2014