Toffee Bar Crunch Pie - cooking recipe

Ingredients

1/3 cup caramel ice cream topping
1 1/2 cups cold milk
1 (3 1/2 ounce) package instant vanilla pudding
1 (8 ounce) container Cool Whip, thawed
6 (1 1/2 ounce) chocolate-covered english toffee bars, chopped
1 graham cracker pie crust (8 oz if ready-made)

Preparation

Spread dessert topping on bottom of crust.
Pour milk into large bowl.
Add pudding mix.
Beat with wire whisk 2 minutes.
Let stand 5 minutes.
Stir in cool-whip and chopped toffee bars.
Spoon into crust.
Freeze 4 hours or until set.
Let stand at room temperature 15 minutes or until pie can be sliced easily.
Garnish as desired.
Store any leftovers in freezer.