Title: Toffee Bar Crunch Pie
Categories: Pie Dessert
Yield: 8 Servings
| 1/3 | c | Caramel ice cream topping |
| 1 1/2 | c | Milk |
| 1 | pk | Vanilla instant pudding; 4 serving size |
| 8 | oz | Cool Whip; thawed |
| 6 | | Heath bars; 1.4 oz size, chopped |
| 1 | | Graham cracker crust |
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