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Heat oven to 350.
Cut dough into 1/2 inch slices. In bottom of ungreased 9x13 pan arrange slices. With floured fingers, press dough evenly in pan to form crust. Sprinkle 1/2 c. toffee bits over dough.
Bake 15-19 minutes or until light golden brown. Cool completely , about 45 minutes.
In a small bowl, beat whipping cream and powdered sugar until soft peaks form. Set aside.
Spoon ice cream over crust; spread evenly. Spoon ice cream topping onto ice cream; carefully spread evenly. Carefully spread whipped cream over topping. Sprinkle with remaining 1/4 c. toffee bits. Freeze 1 1/2 hours or until firm. Cut into squares. Store n freezer.
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