Frozen Toffee Crunch Pie
- 2 cups prepared vanilla pudding (made from cook and serve pudding mix)
- 2 tablespoons caramel syrup
- 1 (8 ounce) Cool Whip Topping, thawed
- 4 chocolate-covered english toffee bars, crushed
- 13 cup caramel ice cream topping
- 1 (9 inch) prepared graham cracker crusts
- Make vanilla pie filling per package directions; cool to room.
- temperature, stirring occasionally.
- Fold whipped topping, caramel syrup and candy into cooled pie filling; set aside.
- Spread ice cream topping on bottom of crust; top with pie filling mixture.
- Spread whipped topping over the top and top with chopped English toffee candy.
- Freeze four hours or until set.
- Store leftovers in freezer.
- Before serving, let pie stand at room temperature for 15.
- minutes or until pie can be easily cut.
vanilla pudding, caramel syrup, chocolatecovered, caramel ice cream topping, graham cracker crusts
Taken from www.food.com/recipe/frozen-toffee-crunch-pie-283514 (may not work)