teaspoon vanilla until stiff peaks form; set aside. In large bowl with mixer at medium speed, beat pudding mix and half-and-half until smooth. Using rubber spatula, gently but thoroughly fold in whipped cream and chopped toffee bars. Spread one third of pudding mixture over cookies in bottom of loaf pan; layer 8 of reserved cookies on top. Repeat layers twice, using half of remaining pudding mixture for each and ending with final 8 cookies on top. Cover pan with plastic wrap; refrigerate at least 4 hours or overnight until set. At serving time, remove and discard top sheet of plastic wrap. Place serving plate, facedown, over loaf pan; invert pan onto plate. Lift pan from cake; remove and discard remaining plastic wrap. In medium-size bowl with mixer at high speed, beat remaining 1 cup cream, 1 tablespoon confectioners' sugar and 1/2 teaspoon vanilla until stiff; using spatula, swirl decoratively over cake. If desired, decorate with chocolate hearts and edible flowers; sprinkle lightly with additional confectioners' sugar. Makes 14 to 16 servings. ----