Ingredients
1
roll (16.5 oz) refrigerated Pillsbury™ Chocolate Chip Cookie Dough
1
package (8 oz) cream cheese, softened
1/4
cup powdered sugar
3
tablespoons English toffee cappuccino instant hot drink mix
4
tablespoons chocolate-flavor syrup
1
container (8 oz) frozen whipped topping, thawed (3 cups)
1/2
cup toffee bits
Preparation
Heat oven to 350°F. Lightly grease bottom only of 9-inch glass pie plate with shortening. Press 3/4 of the cookie dough in bottom and up side of pie plate to make crust. Bake 15 to 17 minutes or until golden brown. Cool completely, about 1 hour.
Meanwhile, shape remaining cookie dough into 1/2-inch balls. Place on ungreased cookie sheet 2 inches apart. Bake 6 to 8 minutes or until golden brown. Cool 5 minutes. Remove from cookie sheet. Cool completely.
In large bowl with electric mixer, beat cream cheese, powdered sugar, instant drink mix and 2 tablespoons of the chocolate syrup on medium speed until smooth. Fold in whipped topping and 6 tablespoons of the toffee bits. Spoon into cooled cookie crust. Top with baked cookies and remaining toffee bits. Drizzle with remaining 2 tablespoons chocolate syrup. Refrigerate at least 1 hour until chilled before serving. Cover and refrigerate any remaining pie.
