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.
INGREDIENTS:
2 dozen lady fingersÂ
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 ExtractÂ
4 cup of prepared dessert topping
Springform pan
INSTRUCTIONS:
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)Â
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!
Â
