Toffee Bar Crunch Pie - cooking recipe

Ingredients

1 1/2 c. half and half or milk
1 pkg. vanilla instant pudding
3 1/2 c. nondairy whipped topping (8 oz.)
1 pkg. graham cracker crumb crust

Preparation

Pour half and half into large bowl.
Add instant pudding mix. Beat with wire whisk until well blended, 1 minute.
Let stand 5 minutes. Fold in whipped topping and chopped toffee.
Spoon into crust.
Freeze until firm, about 6 hours or overnight.
Remove from freezer and let stand 10 minutes to soften before serving. Store leftovers in freezer.