Caramel Drizzled Butterscotch Toffee Crunch Pie - cooking recipe

Ingredients

1/2 cup caramel ice cream topping
3 (1 1/2 ounce) chocolate-covered english toffee bars, crushed and divided in half
1 ready made graham cracker pie crust (9 ounce)
4 ounces room temp cream cheese
2 tablespoons sugar
1 tablespoon milk
1 (8 ounce) container non-dairy whipped topping, thawed and divided (like cool whip)
2 cups cold milk
2 (7 ounce) packages butterscotch pudding

Preparation

In large bowl, beat cream cheese, 1 tablespoon milk, and sugar.
Gently stir in half of the whipped topping and spread evenly over crust.
Sprinkle half of the crushed toffee bars over cream cheese mixture.
Pour 2 cups milk in large bowl. Add pudding mixes; beat with wire whisk until smooth (mixture will be thick).
Pour over crushed toffee bits. Sprinkle remaining toffee bits evenly over pudding mix.
Chill for 4 hours before serving.
Spread remaining whipped topping on pie. Drizzle caramel ice cream topping over pie.
If desired, you can crush more toffee bars and sprinkle over caramel topping.