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Toffee ice cream dessert
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| 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
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.
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