Toffee Bar Crunch Pie - cooking recipe

Ingredients

1/3 c. caramel dessert topping
1 1/2 c. milk
1 (4 oz.) pkg. vanilla instant pudding
1 (8 oz.) tub Cool Whip
6 Heath bars, chopped
1 graham cracker pie crust

Preparation

Spread caramel dessert topping on bottom of crust.
Pour milk in a large bowl with pudding mix.
Beat for 2 minutes, then let stand for 5 minutes.
Stir in Cool Whip and chopped toffee bars, then spoon into crust.
Freeze for 4 hours.
Let stand at room temperature for 15 minutes before serving.
Store leftover pie in freeze.
Makes 8 servings.