Toffee Bar Crunch Pie - cooking recipe

Ingredients

1/3 c. caramel dessert topping
1 1/2 c. cold milk
1 pkg. (4 serving size) Jell-O vanilla instant pudding mix
1 (8 oz.) tub Cool Whip, thawed
6 Heath candy bars, chopped
1 graham cracker crust

Preparation

Spread caramel dessert topping on bottom of crust.
Pour milk in a large mixing bowl.
Add pudding mix.
Beat with wire whisk for 2 minutes.
Let stand 5 minutes.
Stir in Cool Whip and Heath bars.
Spoon into crust.
Freeze 4 hours or until set.
Let stand at room temperature for 15 minutes before serving.
Garnish as desired.
Store leftovers in freezer.