Chocolate-Toffee Ice Cream Squares

  • prep time 20 min
  • total time 2 hr 50 min
  • ingredients 6
  • servings 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
  • 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. For squares, cut into 5 rows by 3 rows. Store in freezer.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    430
    (
    Calories from Fat
    210),
    % Daily Value
    Total Fat
    23g
    23%
    (Saturated Fat
    11g,
    11%
    Trans Fat
    2g
    2%
    ),
    Cholesterol
    55mg
    55%;
    Sodium
    230mg
    230%;
    Total Carbohydrate
    52g
    52%
    (Dietary Fiber
    1g
    1%
      Sugars
    37g
    37%
    ),
    Protein
    5g
    5%
    ;
    % Daily Value*:
    Vitamin A
    8%;
    Vitamin C
    0%;
    Calcium
    10%;
    Iron
    6%;
    Exchanges:
    1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
    Carbohydrate Choices:
    3 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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