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Double-Chocolate Toffee Icebox Cake Recipe

Double-Chocolate Toffee Icebox Cake Recipe

My mother-in-law gave me a cooking lesson when I first got married: "Anything tastes good if you put enough butter, chocolate or cream in it." This cake has two out of three and proves she was right. Sometimes I use chocolate graham crackers and stack up the layers in a 9x9 pan. —Bee Engelhart, Bloomfield Township, Michigan
TOTAL TIME: Prep: 30 min. + chilling YIELD:9 servings


  • 3 cups 2% milk
  • 1 package (5.9 ounces) instant chocolate pudding mix
  • 1-1/2 cups heavy whipping cream
  • 2 packages (9 ounces each) chocolate wafers
  • 2 Heath candy bars (1.4 ounces each), crushed


  • 1. 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.
  • 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 three times. Sprinkle with crushed candy bars. Refrigerate overnight. Yield: 8 servings.

Nutritional Facts

1 piece: 538 calories, 28g fat (14g saturated fat), 64mg cholesterol, 493mg sodium, 68g carbohydrate (40g sugars, 3g fiber), 8g protein

Reviews for Double-Chocolate Toffee Icebox Cake

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Reviewed May. 31, 2016

"Wanted to make it but couldnt find chocolate wafers. Can you use something else?"

Reviewed Apr. 6, 2016

"This is a 10. I did not use whipping cream but used cool whip instead."

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