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

1. Make vanilla pie filling per package directions; cool to room.
2. temperature, stirring occasionally.
3. Fold whipped topping, caramel syrup and candy into cooled pie filling; set aside.
4. Spread ice cream topping on bottom of crust; top with pie filling mixture.
5. Spread whipped topping over the top and top with chopped English toffee candy.
6. Freeze four hours or until set.
7. Store leftovers in freezer.
8. Before serving, let pie stand at room temperature for 15.
9. 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)