Coffee Crisp Ice Cream Pie - cooking recipe

Ingredients

1/3 cup butterscotch sundae sauce
1 graham cracker crumb crust
1 1/2 cups milk
1 (3 1/2 ounce) package instant vanilla pudding, 4 serving
3 1/2 cups thawed Cool Whip
4 coffee crisp candy bars

Preparation

Pour butterscotch sauce on bottom of prepared 9 inch crumb crust, spread evenly.
Prepare instant pudding with milk, following directions on package.
Stir in cool whip.
Chop coffee crisp bars add three to the cool whip pudding mixture.
Reserve one for the topping.
Spoon mixture into crumb crust.
Place in freezer for 6 hours.
Remove pie from freezer 10 minutes before serving.