Toffee Torte

Toffee Torte

We have had this recipe for over 43 years...not sure where it originally came from but it was the very first dessert I made for Peter when he came to Chicago one weekend after we were dating.   Its very easy to make and very impressive looking.


2 dozen lady fingers 

1 Tablespoon of plain gelatin

1 package of vanilla pudding - not instant

9 ounces of frozen, chopped chocolate coffee toffee bars

1 Teaspoon of Vanilla Extract 

4 cup of prepared dessert topping

Springform pan


Start by softening the gelatin in 1/2 cup of cold water.

Prepare pudding according to directions

Add gelatin mixture to pudding when hot and stir until dissolved.

Stir in 1/14 cups of toffee pieces and vanilla extract and stir.

Chill until thickening begins.

Take out of refrigerator and fold in 2 cups of prepared dessert topping (cool whip) 

On the bottom of your springform pan that you have lined with ladyfingers as in the photo - start to add in pudding mixture and layer with additional ladyfingers so you have a couple layers of the pudding mixture and of more ladyfingers.

Chill overnight or for several hours - Then top with extra cool whip and chopped toffee bits  We have two of the best tasting toffee's available on our site that you can add the larger pieces - tucked into top of the cake for added taste!


Leave a comment

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.