Chocolate Chip Cookie Dessert

By carvalhohm

Ingredients

• 1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough
• 1/2 cup caramel ice cream topping
• 1/2 cup cold 2% milk
• 1 package (3.4 ounces) instant vanilla pudding mix
• 1 carton (8 ounces) frozen whipped topping, thawed
• 3/4 cup chopped nuts
• 3 ounces semisweet chocolate, chopped
• 3 tablespoons butter

Details

Servings 16
Adapted from tasteofhomebooks.com

Preparation

Step 1

Let dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 14-16 minutes or until golden brown. Cool completely on wire rack.

Spread caramel topping over crust. In large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping, nuts and toffee bits. Spread over caramel layer. Cover and freeze for 4 hours or until firm.

In a microwave, melt chocolate and butter; stir until smooth. Drizzle over pudding layer. Cut into squares.

1 serving (1 piece) equals 345 calories