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Categories:Viewed: 57 - Published at: 9 months ago
Ingredients
- 1 1/2 c. half and half or milk
- 1 pkg. vanilla instant pudding
- 3 1/2 c. nondairy whipped topping (8 oz.)
- 1 pkg. graham cracker crumb crust
Method
- Pour half and half into large bowl.
- Add instant pudding mix. Beat with wire whisk until well blended, 1 minute.
- Let stand 5 minutes. Fold in whipped topping and chopped toffee.
- Spoon into crust.
- Freeze until firm, about 6 hours or overnight.
- Remove from freezer and let stand 10 minutes to soften before serving. Store leftovers in freezer.
