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Double-Chocolate Toffee Icebox Cake

10 reviews
Total Time
Prep: 30 min. + chilling

By Taste Of Home Editorial Team

Recipe by Bee Engelhart

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 20, 2022

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. Sometimes I use chocolate graham crackers and stack up the layers in a 9-inch square pan. —Bee Engelhart, Bloomfield Township, Michigan

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Test Kitchen Approved

Double-Chocolate Toffee Icebox Cake

10 reviews
Prep Time 30 min
Yield 8 servings

Ingredients

  • 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
Text Ingredients

Directions

  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. 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.

Nutrition Facts

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

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