CHIPS AHOY! Chocolate Cream Squares

Need the perfect dessert for a potluck? These layers of toffee cookie crust, chocolate pudding, and chocolate chip cookies are an easy choice!

Prep time:

0 min

Total time:

0 h

Servings:

Makes 24 servings.

Ingredient list

26 CHIPS AHOY! Cookies, divided
½ cup toffee bits
3 Tbsp. butter, melted
1 pkg. (4-serving size) chocolate instant pudding mix
1½ cups milk
1 tub (8 oz.) frozen whipped topping, thawed, divided

Directions

Heat oven to 350°F.

Line 13x9-inch pan with foil, with ends of foil extending over sides.

Chop 6 cookies; reserve for later use. Finely crush remaining cookies; place in medium bowl. Add toffee bits and butter; mix well. Press onto bottom of prepared pan.

Bake 8 to 10 min. or until toffee bits begin to melt and crust is golden brown. Cool completely.

Beat pudding mix and milk in large bowl with whisk 2 min. Gently stir in 1 cup whipped topping; spread over crust.

Refrigerate 4 hours.

Spread remaining whipped topping onto dessert just before serving; sprinkle with reserved chopped cookies. Use foil handles to remove dessert from pan before cutting to serve.