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Toffee Bar Crunch Pie




Source of Recipe


Internet


List of Ingredients




1 1/2 cup Half and half or milk
1 package (4 serving size) French Vanilla Instant pudding mix
1 carton (8 oz) Cool Whip, thawed
1 Prepared graham or chocolate crumb crust
1/3 cup Carmel ice cream topping
6 Skor candy bars, crushed

Mix half and half and pudding with wirewhisk until blended, 1 or 2 minutes, let stand 5 minutes or until slightly thickened. Fold in Cool Whip and candy bars.Spread carmel into bottom of crust, spoon filling over top of carmel. Freeze about 6 hrs. Let stand 10 minutes before serving. Top with additional Cool Whip, carmel topping, or crushed candy bars if desired. Freeze leftovers.



Recipe