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Categories:Viewed: 101 - Published at: 9 years ago
Ingredients
- 1/3 c. caramel dessert topping
- 1 1/2 c. milk
- 1 (4 oz.) pkg. vanilla instant pudding
- 1 (8 oz.) tub Cool Whip
- 6 Heath bars, chopped
- 1 graham cracker pie crust
Method
- Spread caramel dessert topping on bottom of crust.
- Pour milk in a large bowl with pudding mix.
- Beat for 2 minutes, then let stand for 5 minutes.
- Stir in Cool Whip and chopped toffee bars, then spoon into crust.
- Freeze for 4 hours.
- Let stand at room temperature for 15 minutes before serving.
- Store leftover pie in freeze.
- Makes 8 servings.
