TOFFEE BAR CRUNCH PIE

1 1/2 cups cold half and half cream

1 pkg (4-serving size) Vanilla Instant Pudding and Pie Filling Mix

3 1/2 cups (8-oz) frozen whipped topping, thawed

1 cup chocolate-covered English toffee bar chopped pieces

1 graham cracker crust

Pour cream into a large bowl; add pudding/pie filling mix and beat with a wire whisk about 1 minute until well blended. Allow to stand for 5 minutes. Fold in the whipped topping and toffee pieces. Spoon mixture into the crust.

Freeze 6 hours to overnight or until firm. Remove from freezer and let stand 10 minutes to soften before serving.

Return leftovers to freezer.

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