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.

Recipe Tips

Size WiseAllow yourself both the time and attention to savor the flavor of this sweet treat.
Special ExtraSprinkle with additional 2 Tbsp. toffee bits in addition to the reserved chopped cookies just before serving.
SubstitutePrepare using your favorite variety of CHIPS AHOY! Cookies.