Lorna Doone Shortbread Torte with Heath Bar Topping

Delicous

Ingredients

  • 1 pkg. Lorna Doone shortbread cookies, finely crushed
  • 1 stick (1/2 cup) butter
  • 2 small packages vanilla instant pudding
  • 1-1/2 c. milk
  • 1 qt. (4 cups) of vanilla ice cream, softened
  • 8 oz. or 12 oz. TruWhip (a healthier version of Cool Whip)
  • 2 Heath toffee candy bars, crushed or 1 package Heath chocolate toffee bits for baking

Instructions

Crust: Use a food processor to finely chop cookies.

Melt butter in microwave or stove top using a small pan over low heat.

Combine cookie crumb and melted butter and press evenly in an ungreased 9x13-inch baking pan.

Bake at 350 degrees for about 15 minutes or until lightly browned. Cool crust completely.

Filling: In a large mixing bowl, mix both packages of instant pudding, milk and softened vanilla ice cream. Pour and spread evenly over cooled crust. Refrigerate for a bit to set up firm before adding topping.

Topping: Spread container of TruWhip over filling and sprinkle with crushed Heath candy bars or bits.

Refrigerate several hours or overnight.

NOTE: Serves 12