*Hot fudge ice cream sauce may be substituted. Microwave for about 10 seconds on HI so it's a drizzling consistency. Do the same for the caramel sauce.

Lightly spray a 9x9-inch pan.

Process cookies in a food processor to make fine crumbs. Stir in the plain toffee pieces. Add the melted butter and stir until all crumbs are coated. Press into prepared pan.

Prepare pudding by adding milks to a medium bowl. Add pudding mix and whisk for 1-2 minutes. Let stand for 5 minutes. Fold in the entire tub of whipped topping and pour on top of crumbs. Top with desired amount of whipped topping. Refrigerate or freeze for at least 4 hours.

To make ganache, microwave the chocolate chips and the cream for 20 seconds. Remove and stir well. Start with the lesser amount of cream. Add additional if ganache appears to thick to drizzle.

Sprinkle with chocolate covered toffee pieces. Drizzle with the ganache and caramel sauce.