Toffee Bar Crunch Pie - cooking recipe

Ingredients

1 1/2 c. cold milk
1 large box French vanilla pudding mix
3 1/2 c. (8 oz.) Cool Whip
1/3 c. butterscotch sauce
7 Heath candy bars
1 graham cracker pie crust

Preparation

Layer bottom of pie shell with butterscotch sauce.
Mix together pudding mix and cold milk.
Fold in Cool Whip and 6 chopped candy bars.
Pour in pie shell.
Garnish top of pie with last candy bar.
Freeze 6 hours before serving.