English Toffee Cappuccino Pie Recipe

  • 1 tube refrigerated chocolate chip cookie dough
  • 8 ounces cream cheese, softened
  • 1/4 cup powdered sugar
  • 3 tablespoons English toffee cappuccino instant drink mix
  • 4 tablespoons chocolate syrup, divided
  • 8 ounces frozen whipped topping, thawed
  • 1/2 cup toffee bits, divided
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 sides of pie plate to make crust. Bake 15-17 minutes or until golden brown; cool completely, about 1 hour.

Shape remaining cookie dough into 1/2-inch balls. Place on ungreased cookie sheet 2 inches apart. Bake 6-8 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 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 chocolate syrup. Refrigerate at least 1 hour until chilled before serving.

Cover and refrigerate any remaining pie.

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