You may also like
Categories:Viewed: 90 - Published at: 5 years ago
Ingredients
- 1/3 cup caramel ice cream topping
- 1 1/2 cups cold milk
- 1 (3 1/2 ounce) package instant vanilla pudding
- 1 (8 ounce) container Cool Whip, thawed
- 6 (1 1/2 ounce) chocolate-covered english toffee bars, chopped
- 1 graham cracker pie crust (8 oz if ready-made)
Method
- Spread dessert 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 toffee bars.
- Spoon into crust.
- Freeze 4 hours or until set.
- Let stand at room temperature 15 minutes or until pie can be sliced easily.
- Garnish as desired.
- Store any leftovers in freezer.
