- 15
Ingredients
- 1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
- 3/4 cup chocolate-coated toffee bits
- 1 1/2 cups whipping cream
- 3 tablespoons powdered sugar
- 1 quart (4 cups) chocolate ice cream, slightly softened
- 1 jar (11.75 oz) hot fudge topping (1 1/4 cups), room temperature
Preparation
Step 1
1
Heat oven to 350°F. Cut cookie dough into 1/2-inch slices. In bottom of ungreased 13x9-inch pan, arrange slices. With floured fingers, press dough evenly in pan to form crust. Sprinkle 1/2 cup of the toffee bits over dough.
2
Bake 15 to 19 minutes or until light golden brown. Cool completely, about 45 minutes.
3
In small bowl, beat whipping cream and powdered sugar until soft peaks form. Set aside.
4
Spoon ice cream over crust; spread evenly. Spoon ice cream topping by teaspoonfuls onto ice cream; carefully spread evenly. Carefully spread whipped cream over topping. Sprinkle with remaining 1/4 cup toffee bits. Freeze 1 1/2 hours or until firm. Cut into squares. Store in freezer.