Ice Cream Pie - cooking recipe

Ingredients

1 1/2 c. cold milk
3 1/2 c. Cool Whip (8 oz.)
1 pkg. vanilla instant pudding
1 graham cracker crust
6 chopped Heath bars
1/3 c. butterscotch sauce
caramel sauce

Preparation

Mix pudding with milk and beat with a wire whisk until well blended (1 to 2 minutes).
Let stand 5 minutes; fold in whipped topping.
Add 5 chopped Heath bars to pudding mix.
Spread 1/3 cup butterscotch sauce into crust.
Spoon pudding mixture on top. Freeze until firm (6 hours or overnight).
After frozen, drizzle caramel sauce over the top in a circle pattern.
Drizzle last chopped Heath bar.
Place back in freezer.
Let stand 10 minutes before serving.