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- 2 cups chocolate chip cookie crumbs
- 1/2 cup Heath English Toffee pieces (plain)
- 3 tbs butter, melted
- Mousse:
- 1 pkg (4-serving size) white chocolate instant pudding
- 1 cup evaporated milk (do not reconstitute)
- 3/4 cup milk
- 1 container (8 oz) extra-creamy whipped topping
- Topping:
- 1 container (8 oz) extra creamy whipped topping
- 3/4 cup Heath Chocolate Covered Toffee Pieces
- 1/2 cup chocolate ganache*
- 1/2 cup caramel sauce
- Ganache:
- 1/2 cup dark chocolate chips
- 2-3 tbs heavy cream
View Full Recipe at Bake at Midnite
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