Chocolate-Toffee Ice Cream Squares

Chocolate-Toffee Ice Cream Squares



*1/2 (18-oz.) roll 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 (11.75-oz.) jar (1 1/4 cups) hot fudge ice cream topping, room temperature



1. Heat oven to 350°F.



2. Cut cookie dough into 1/2-inch slices. Arrange slices in bottom of ungreased 13x9-inch pan. With lightly floured fingers, press dough evenly in pan. Sprinkle 1/2 cup of the toffee bits over dough.



3. Bake at 350°F. for 10 to 15 minutes or until light golden brown. Cool 45 minutes or until completely cooled.



4. In small bowl, combine whipping cream and powdered sugar; beat until soft peaks form. Set aside.



5. 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.



6. Freeze 1 1/2 hours or until firm. Cut into squares. Cover with foil; store in freezer.



jackie austin