Chocolate Chip Cookie Dessert

• 1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough
• 1/2 cup caramel ice cream topping
• 1/2 cup cold 2% 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

1. 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 350u0b0 for 13-15 minutes or until golden brown. Cool completely on a wire rack.
2. Spread caramel topping over crust. In a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Fold in the whipped topping, nuts and toffee bits. Spread over caramel layer. Cover and freeze for 4 hours or until firm.
3. In a microwave, melt chocolate and butter; stir until smooth. Drizzle over pudding layer. Cut into squares.

chocolate chip cookie, caramel ice cream topping, milk, frozen whipped topping, nuts, toffee bits, semisweet chocolate, butter

Taken from www.tasteofhome.com/recipes/chocolate-chip-cookie-dessert/ (may not work)