Toffee bar crunch pie

8 servings

Ingredients

Quantity Ingredient
⅓ cup Caramel ice cream topping
1½ cup Milk
1 pack Vanilla instant pudding; 4 serving size
8 ounces Cool Whip; thawed
6 Heath bars; 1.4 oz size, chopped
1 Graham cracker crust

Directions

Spread ice cream topping on bottom of crust. Pour milk into large bowl. Add pudding mix. Beat with wire whisk 2 minutes. Let stand 5 minutes. Stir in cool whip and chopped heath bars. Spoon into crust.

Freeze 4 hours or until set. Let stand at room temperature 15 minutes or until pie can be cut easily. Store leftovers in freezer.

Source: Jello ad Submitted By MEG ANTCZAK On 05-06-95

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