Toffee Bar Crunch Pie
- 6 1.4oz bars chocolate covered English toffee, chopped
- 1 8 oz tub cool whip, thawed
- 1/3 cup(s) caramel topping
- 1.5 cup(s) cold milk
- 1 graham cracker pie crust
- 1 package(s) Jello vanilla instant pudding/pie filling
- Spread caramel topping on bottom of crust.
- Beat milk and pudding mix with wire whisk 2 min. Let stand 5 min. Stir in cool whip and toffee bits. Spoon into crust.
- Freeze 4 hours or til set. Let stand at room temp 15 min before serving.
This recipe is a personal recipe added by LauraJasmine and has not been tested or endorsed by MyRecipes.
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Toffee Bar Crunch Pie Recipe at a Glance
- COURSE: Pies/Pastries