Step 1

Heat oven to 350°F. Cut cookie dough into 1/2-inch slices. In bottom of ungreased 13x9-inch pan, arrange slices. With floured fingers, press dough evenly in pan to form crust. (DO NOT EAT RAW COOKIE DOUGH AFTER PRESSING DOUGH IN PAN WITH FLOURED FINGERS.) Sprinkle 1/2 cup of the toffee bits over dough.

Step 2

Bake 15 to 19 minutes or until light golden brown. Cool completely, about 45 minutes.

Step 3

In small bowl, beat whipping cream and powdered sugar until soft peaks form. Set aside.

Step 4

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. For squares, cut into 5 rows by 3 rows. Store in freezer.