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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!
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
Nutrition factsNutrition information
Recipe Tips
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.
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