You'll love this Heath bar pie if you like the candy bar.
Ingredients
- 0.33 cups caramel ice cream topping
- 1 prepared graham cracker crust , 9 inch
- 1.5 cups milk
- 1 package instant vanilla pudding mix , 3.5 ounce
- 1 container frozen whipped topping , 8 ounce
- 6 barss chocolate covered English toffee , 1.4 ounce
Instructions
-
1
Spread caramel topping into graham crust.
-
2
Whisk together milk and pudding mix in a large bowl for 2 minutes; let stand for 5 minutes. Stir in whipped topping and toffee. Spoon over caramel in crust.
-
3
Place pie in the freezer until set, about 4 hours.
-
4
To serve, let pie sit at room temperature to remove chill before cutting, about 15 minutes. Store any leftovers in the refrigerator.
Nutrition Facts
Per serving
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