freebeex3

Toffee Crunch Pie

1 1/2 cups milk
1 3-ounce package instant vanilla pudding
2 tablespoons granules plus 1 teaspoon instant
1 9-ounce package chocolate-covered toffee candy bars
1 8-ounce container frozen whipped topping thawed (about 3 1/2 cups)
1 graham cracker pie crust ready-made

In a medium saucepan, stir milk, pudding mix, and granules. Cook according to package directions for pie filling. Place plastic wrap or wax paper directly on surface of pudding. Refrigerate 1 hour or until chilled.

Coarsely chop candy bars (you will have about 1 1/2 cups). Set 1/2 cup aside for topping.

Gently fold whipped topping into chilled pudding mixture. Stir in 1 cup of the candy. Mound in crust. Freeze, uncovered, until top is set. Cover and freeze overnight.

Uncover and place in refrigerator 1 hour before serving. Just before serving, sprinkle with reserved candy.