Toffee Bar Crunch Pie - cooking recipe

Ingredients

1/3 c. caramel dessert topping
1 1/2 c. cold milk
1 (4 oz.) pkg. Jell-O vanilla instant pudding and pie filling
1 (8 oz.) tub Cool Whip
6 (1.4 oz.) bars chocolate-covered English toffee, chopped
1 graham cracker ready pie crust

Preparation

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 easily cut.
Garnish as desired.
Store leftover pie in freezer.