Toffee Bar Crunch Pie       



Ingredients:
1/3 cup caramel dessert topping
1 1/2 cups cold milk
1 small package instant vanilla pudding
1 8oz. whipped topping thawed
6 bars english toffee, chopped
1 graham cracker pie crust

Method:
SPREAD dessert topping on bottom of crust.

POUR milk into large bowl. Add pudding mix. Beat with wire whisk 2 minutes. Let stand five minutes. Stir in whipped topping and toffee bars. Spoon into crust.

FREEZE 4 hours or until set. Let stand at room temperature 15 minutes or until pie can be cut easily. Garnish as desired. Store leftover pie in freezer.