Chocolate-Toffee Ice Cream Squares

1/2 (18-oz.) roll Refrigerated Sugar Cookies
3/4 cup chocolate-coated toffee bits
1 1/2 cups whipping cream
3 tablespoons powdered sugar
1 quart (4 cups) chocolate ice cream, slightly softened
1 (11.75-oz.) jar (1 1/4 cups) hot fudge ice cream topping, room temperature

Heat oven to 350 degrees. Cut cookie dough into 1/2-inch slices. Arrange slices in bottom of ungreased 13x9-inch pan. With lightly floured fingers, press dough evenly in pan. Sprinkle 1/2 cup of the toffee bits over dough.

Bake at 350 degrees for 10 to 15 minutes or until light golden brown. Cool 45 minutes or until completely cooled. In small bowl, combine whipping cream and powdered sugar; beat until soft peaks form. Set aside.

Spoon ice cream over crust; spread evenly. Spoon ice cream topping by teaspoonfuls onto ice cream; carefully spread evenly. Carefully spread whipped cream over topping. Sprinkle with remaining 1/4 cup toffee bits. Freeze 1 1/2 hours or until firm. Cut into squares. Cover with foil; store in freezer. Makes 15 servings