1 - 14 ounce bag Stauffer’s Ginger Snaps
1 cup toffee bits, divided
½ cup butter, melted
16 ounces cream cheese, softened
2 Tablespoons milk
3 Tablespoons molasses
3 Tablespoons dark brown sugar
1 teaspoon ground cinnamon
1 – 8 ounce tub whipped topping
Set aside 15 Stauffer’s Ginger Snaps. Place the remaining ginger snaps and ¼ cup of the toffee bits in a food processor and process until mixture is fine crumbs. Stir in melted butter. Press mixture firmly into the bottom of a 9 x 13 baking dish. Chill while you prepare the filling.
Using a hand mixer, beat cream cheese and milk until smooth. Add ½ cup toffee bits to food processor and process until fine. Add toffee bits, molasses, brown sugar, and cinnamon, to cream cheese mixture and beat until well combined. Fold in ¾ of the whipped topping. Spread mixture evenly over chilled crust. Refrigerate for at least an hour or until set.
To serve, cut into 15 servings and top with remaining whipped topping, toffee bits, and Stauffer’s Ginger Snaps.