Saturday, July 25, 2009


1/3 cup caramel dessert topping
1 1/2 cups cold milk
1 pkg (4-serving size) Vanilla flavor instant pudding and pie filling
1 tub (8-oz) frozen whipped topping, thawed
6 bars (1.4-oz each) chocolate-covered English toffee, chopped
1 Graham Cracker Pie Crust

Spread the dessert topping on bottom of the graham cracker crust. Pour milk into a large bowl and add pudding mix. Beat mixture with a wire whisk for 2 minutes. Let stand for 5 minutes. Stir in the whipped topping and chopped toffee bars. Spoon mixture into the crust. Freeze for 4 hours or until set. Let stand at room temperature for 15 minutes before cutting. Store any leftover pie in the freezer.

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