Chocolate Chip Cookie Dessert Recipe

Ingredients

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

Directions

• 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 a wire rack.
• Spread caramel topping over crust. In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in the 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. Yield: 16 servings.

Chocolate Chip Cookie Dessert published in Simple & Delicious March/April 2007, p35