Toffee Bar Crunch Pie

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Ingredients

  • 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

Preparation

  1. Spread caramel topping on bottom of crust.

  2. Beat milk and pudding mix with wire whisk 2 min. Let stand 5 min. Stir in cool whip and toffee bits. Spoon into crust.

  3. Freeze 4 hours or til set. Let stand at room temp 15 min before serving.
July 2010

This recipe is a personal recipe added by LauraJasmine and has not been tested or endorsed by MyRecipes.

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