Toffee Bar Crunch Pie

• 1/3 c. butterscotch sauce
• 1 pkg. graham cracker crust
• 1 1/2 c. cold milk
• 1 (4 serving size) pkg. Jell-O instant vanilla pudding
• 3 1/2 c. (8 oz.) Cool Whip, thawed
• 1 c. chopped chocolate covered English toffee bars (about 6 bars), plus 1 extra for topping (if wish)

1. Pour butterscotch sauce onto bottom of pie crust; spread gently with back of spoon to cover evenly.
2. Pour 1/2 cup cold milk into bowl.
3. Add pudding mix; beat with whisk until well blended, about 2 minutes.
4. Let pudding stand until slightly thickened, about 5 minutes.
5. Stir Cool Whip and chopped toffee bars into pudding very gently with rubber scraper until mix is all same color.
6. Spoon mixture into crust.
7. Freeze for 6 hours or overnight.
8. Let stand 10 minutes before serving.
9. Add extra toffee pieces before serving.

butterscotch sauce, graham cracker crust, cold milk, jello instant vanilla pudding, chocolate

Taken from www.cookbooks.com/Recipe-Details.aspx?id=357374 (may not work)