Line a 9 X 5" loaf pan with plastic wrap and leave about 5 inches overhang on each end.

Whip the cream cheese to make it light and fluffy. Add the whipping cream and the vanilla and beat on high speed till fluffy and holds peaks. Fold in the Devon cream til evenly mixed.

Spread about ½ " of whipped topping mix on bottom of pan. Position graham wafers to cover the bottom of the pan. You may have to cut up some wafers to fill in the edge.

Spread another ½" of topping over wafers. Repeat till you have 3 layers of wafers and end with a layer of whipped topping.

Spread half the chocolate bar pieces over the top layer. Seal with excess plastic wrap.

Refrigerate at least 8 hours and 24-48 hours is even better.

To serve open wrapping. Invert to a serving plate. Carefully remove remaining wrapping. Spread remaining chocolate bar pieces over the top of the cake. Cut into slices and serve.