Heath Bar Pie
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"If you like Heath candy bars, you'll love this pie!"
Original recipe yield: 1 - 9 inch pie.
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INGREDIENTS:
- 1 (9 inch) prepared graham cracker crust
- 1/3 cup caramel ice cream topping
- 1 1/2 cups milk
- 1 (3.5 ounce) package instant vanilla pudding mix
- 1 (8 ounce) container frozen whipped topping, thawed
- 6 (1.4 ounce) bars chocolate covered English toffee, chopped
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DIRECTIONS:
- Spread caramel topping into pie crust.
- Beat milk and pudding mix for 2 minutes, let stand for 5 minutes. Stir in whipped topping and chopped candy bars. Spoon into crust.
- Freeze for 4 hours or til set. Before serving, let stand for 15 minutes so that pie can easily be cut. Store any leftovers in refrigerator.
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