1 env. unflavored gelatin
3 c. milk
1 1/2 tsp. instant coffee granules
4 (1.2 oz.) bars chocolate covered toffee bars
2 (3 1/2 oz.) boxes instant vanilla pudding mix
1 c. plain low-fat yogurt
1/2 c. heavy or whipping cream
2 tsp. confectioners' sugar
12 chocolate laced pirouettes cookies

Lightly coat metal or glass loaf pan (8 1/2 x 4 1/2 inch) with non- stick vegetable cooking spray. In small saucepan, sprinkle gelatin over 1/2 cup of the milk. Let stand 1 minute. Stir over low heat until gelatin is completely dissolved, about 4 minutes. Remove from heat and stir in coffee granules until dissolved. Place 3 candy bars in plastic bag. Crush with rolling pin or other heavy object. In medium bowl, whisk pudding mix with remaining 2 1/2 cups milk until thickened, about 30 seconds. Gradually stir in gelatin mixture. Fold in yogurt and crushed candy bars and pour into prepared pan. Cover and freeze at least 3 hours or overnight.

To unmold mousse, run knife between sides of pan and mousse. Invert pan onto serving plate. In chilled small bowl, beat cream with sugar until stiff peaks form when beaters are lifted. Spread whipped cream around sides of mousse. Carefully cut cookies in half, using serrated knife. Press cookies side by side into whipped cream along two long sides of mousse. Garnish top with remaining candy bar, coarsely chopped. Allow mouse to soften 30 to 40 minutes at room temperature before serving. Serve in slices, allowing 1 cookie per side for each serving. 12 servings.