Toffee Bar Crunch Pie - cooking recipe

Ingredients

1/3 c. butterscotch sauce
1 pkg. graham cracker crust
1 1/2 c. cold milk
1 (4 serving size) pkg. Jell-O instant vanilla pudding
3 1/2 c. (8 oz.) Cool Whip, thawed
1 c. chopped chocolate covered English toffee bars (about 6 bars), plus 1 extra for topping (if wish)

Preparation

Pour butterscotch sauce onto bottom of pie crust; spread gently with back of spoon to cover evenly.
Pour 1/2 cup cold milk into bowl.
Add pudding mix; beat with whisk until well blended, about 2 minutes.
Let pudding stand until slightly thickened, about 5 minutes.
Stir Cool Whip and chopped toffee bars into pudding very gently with rubber scraper until mix is all same color.
Spoon mixture into crust.
Freeze for 6 hours or overnight.
Let stand 10 minutes before serving.
Add extra toffee pieces before serving.