Instructions

Line a large loaf pan with plastic wrap being sure that it hangs over the sides of the pan {we will be using it to wrap the cake later}. In a large bowl combine the pudding mix and milk, mix until the pudding mix is dissolved and then gently fold in the whipped topping. Continue to gently stir until completely combined. Transfer the pudding mixture to a large Ziploc bag and cut one corner from the bag. Instead of trying to spoon the mixture and level, we are going to pipe the cream for easier assembly.

To assemble, add a layer of pudding mixture to the bottom of the loaf pan. Add 10 shortbread cookies to the top of the pudding mixture and then pipe a ring around the edge of the pan to hold the caramel. Pour 1/4 cup of caramel over the shortbread cookies and inside the pudding ring. Cover caramel with more pudding mixture and repeat layers, ending with a layer of pudding. Once complete, pull the overhanging plastic wrap over the cake to cover the entire surface and put in the freezer for a minimum of 8 hours {24 hours is optimal}.

To serve, invert cake from pan and remove plastic wrap. Drizzle with chocolate syrup, caramel and chopped Twix bars. Slice with serrated knife and serve.

Note: If Peanut Butter Twix are your jam, then use peanut butter in place of caramel. Microwave for about 20 seconds and it will be really spreadable.