Ingredients
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2 cups light cream, cold (or half and half)
1 (3 1/2 ounce) package butterscotch pudding mix
2/3 cup chocolate-covered english toffee bar, crushed
8 ounces non-dairy whipped topping, thawed
Preparation
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Pour cold cream into a cold bowl. Add pudding. Using electric mixer at low speed, beat until well blended, about 2 minutes.
Let stand 5 minutes.
Fold in crushed candy bar and whipped topping.
Pour into a 2-qt. covered container.
Freeze until firm, about 6 hours.
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