Double-Chocolate Toffee Icebox Cake

My mother-in-law taught me that anything tastes good if you use enough chocolate or cream. This no-bake dessert proves she was right.

—Bee Engelhart, Bloomfield Township, MI

PREP: 30 MIN. + CHILLING • MAKES: 8 SERVINGS

• 3 cups 2% milk
• 1 pkg. (5.9 oz.) instant chocolate pudding mix
• 1 ½ cups heavy whipping cream
• 2 pkg. (9 oz. each) chocolate wafers
• 2 Heath candy bars (1.4 oz. each), crushed

1. 1. In a large bowl, whisk milk and pudding mix 2 minutes. Let stand 2 minutes or until soft-set. In another large bowl, beat cream until stiff peaks form.
2. 2. Arrange 20 cookies on bottom of an 8-in. square baking dish. Spread a fourth of the chocolate pudding and a fourth of the whipped cream over cookies. Repeat layers 3 times. Sprinkle with crushed candy bars. Refrigerate overnight.

1 PIECE: 538 cal., 28g fat (14g sat. fat), 64mg chol., 493mg sod., 68g carb. (40g sugars, 3g fiber), 8g pro.

READER REVIEW

“This is one of those recipes that look so much more complicated than they are. When I served it, the whole table went silent as all my friends gobbled it down. Sometimes I vary ingredients—graham wafers instead of chocolate, or a different flavor of pudding. It all turns out great.”

—HEXA, TASTEOFHOME.COM