Butter Crunch Ice Cream Pie

12 pieces Schwan's chocolate chip cookie dough, thawed *
4 cups Schwan's Premium Butter Crunch Ice Cream, softened
1/2 cup milk chocolate toffee bits**
1 cup caramel topping
1 (8 ounce) container frozen whipped topping, slightly thawed
2 tablespoons Amaretto or almond flavoring, optional

Press thawed cookie dough into a 9-inch pie tin. Bake at 375 degrees F for 12-14 minutes or until golden brown and crisp. Let cool 5 minutes.

Press ice cream into crust; sprinkle with 1/2 of the toffee bits and pour caramel topping over toffee bits. Freeze 10 minutes.

In small bowl, mix whipped topping and flavoring; spread over pie. Sprinkle with remaining toffee bits. Freeze for 2 hours, or until firm. Let stand 10-15 minutes at room temperature before cutting. Freeze leftovers.

* A prepared Graham cracker pie crust can be substituted for cookie dough crust.