Toffee Bar Crunch Pie
From the kitchen of: Marilyn Smith
1c. cold half 'n' half
1 pkg. (4 oz. serving size) French Vanilla or Vanilla flavor JELL-O Instant Pudding and Pie Filling
3 c. (8 oz.) COOL WHIP Whipped Topping, thawed
1 c. chopped chocolate-covered English toffee bars (about 6 bars)
1/3 c. butterscotch sauce
1 packaged graham cracker crust
Chopped toffee bars
POUR half 'n' half into large bowl. Add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. Let stand 5 minutes or until slightly thickened.
FOLD whipped topping and toffee bar pieces into pudding mixture Spread butterscotch sauce onto putting mixture. Spread butterscotch sauce onto bottom of crust. Spoon pudding mixture into crust.
FREEZE pie until firm, about 6 hours or overnight. Remove from freezer. Let stand at room temperature about 10 minutes before serving to soften. Store any leftover pie in freezer.
Back to Recipes page