Prep Time
20 Mins
Other Time
4 Hours
Yield
Makes 32 servings

How to Make It

MIX cookie crumbs and butter until well blended. Press onto bottom of 13x9-inch pan. Refrigerate until ready to use.

BEAT pudding mixes and milk in large bowl with whisk 2 min.; spread 1 1/2 cups onto bottom of crust. Stir half the COOL WHIP into remaining pudding; spread over pudding layer in pan. Cover with remaining COOL WHIP and toffee bits.

REFRIGERATE 4 hours or until firm.

Nutritional Information
Calories: 140
Total fat: 7 g
Saturated fat: 4 g
Cholesterol: 5 mg
Sodium: 190 mg
Carbohydrate: 19 g
Dietary fiber: 0 g
Sugars: 13 g
Protein: 1 g
Vitamin A: 2% DV
Vitamin C: 0% DV
Calcium: 2% DV
Iron: 4% DV

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