English Toffee Crunch - cooking recipe

Ingredients

1 (6 oz.) graham cracker pie crust
1/3 c. caramel dessert topping
1 (4 serving size) pkg. Jell-O vanilla pudding and pie filling
8 oz. Cool Whip
6 bars (1.4 oz. each) chocolate English toffee, chopped

Preparation

Spread dessert topping on bottom of pie crust.
Pour milk in a large bowl; add pudding mix.
Beat with a wire whisk for two minutes.
Let stand 5 minutes.
Stir in the Cool Whip and chopped toffee bars.
Spoon in crust.
Freeze 4 hours.
Let stand at room temperature for 15 minutes or until pie cuts easily.
Makes 8 servings.