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