Ingredients

The following ingredients have 8 Servings
  • 1 roll (16.5 ounces) Pillsbury refrigerated sugar cookie dough
  • 3/4 cup toffee bits, divided
  • 12 ounces cream cheese, softened
  • 2 cups heavy whipping cream
  • 1/2 cup granulated sugar
  • 3/4 cup caramel sauce, divided ((I use the Ghirardelli brand))

Instruction

  • Preheat oven to 350 degrees F. Let the cooke dough sit out at room temperature for about 15 minutes to slightly soften. Once dough is soft, press evenly into a 9-inch deep dish pie pan.Press 1/2 cup of the toffee bits evenly onto the dough. Bake for 16 to 18 minutes or until golden brown. Remove from oven and let crust cool completely.
  • In a large mixing bowl, beat the cream cheese with an electric hand-mixer. Add 1/2 cup of the caramel sauce, and beat until combined. In a medium bowl, beat the whipping cream with an electric hand-mixer; while gradually adding the granulated sugar. Continue to beat until soft peaks form. Divide the whipped cream in half. Fold one half into the cream cheese/caramel mixture. (Save the other half of whipped cream for the top of the pie.)
  • Pour the cream cheese mixture into the cooled sugar cookie crust; spreading out evenly. Spread remaining whipped cream over the top. Sprinkle with remaining toffee bits and drizzle with the rest of the caramel.Place in refrigerator to chill at least 3 hours before serving. Enjoy!