Toffee Torte - Sue V

By á-162246

Ingredients

• 1 1/2 c heavy cream, 1 5 1/2 oz jar butterscotch syrup topping, 1/2 t vanilla, 9 oz crushed Heath bars, 1 (3 oz) pkg, ladyfingers, split

Preparation

Step 1

Whip the cream until it starts to thicken. Add the butterscotch syrup and vanilla slowly. Beat until thick. Line a foil covered tray with ¼ of the split lady fingers to form an oblong shape. Frost ½ of the whipped cream mixture and sprinkle with ¼ of the crushed toffee. Repeat layers of the ingredients three more times, ending with a layer of toffee. Refrigerate a minimum of 6 hours before serving.