MIX cookie crumbs and butter until blended; press onto bottom of 13 x 9-inch pan. Refrigerate until ready to use.
BEAT pudding mixes and milk in large bowl with whisk 2 min.; spread 1-1/2 cups onto crust. Stir half the COOL WHIP into remaining pudding; spread over pudding layer in pan. Cover with remaining COOL WHIP.
REFRIGERATE 4 hours or until firm. Sprinkle with toffee bits just before serving.
Substitute: Substitute chopped PLANTERS Dry Roasted Pistachios for the toffee bits.
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|Serving Size: 1 Recipe (1501g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 2279 (49%)|
|Amt Per Serving||% DV|
|Total Fat 253.2g||338 %|
|Saturated Fat 104.4g||522 %|
|Monounsaturated Fat 112.7g|
|Polyunsanturated Fat 22.5g|
|Cholesterol 160.2mg||49 %|
|Sodium 2760mg||95 %|
|Potassium 2692.8mg||71 %|
|Total Carbohydrate 594.6g||175 %|
|Dietary Fiber 34.9g||140 %|
|Sugars, other 559.6g|
|Protein 49.2g||70 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 4617
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