1/3 cup caramel ice cream topping
1 1/2 cups cold milk
1 small pkg (4-serving size) vanilla instant pudding and pie filling mix
1 tub (8-oz) whipped topping, thawed
6 English toffee candy bars (1.4-oz each), chopped
1 Graham cracker crumb pie crust
Spread the ice cream topping over the bottom of the crust.
Pour the milk into a large bowl; add the pudding mix. Beat vigorously with a wire whisk for 2 minutes. Let stand 5 minutes. Stir in the whipped topping and chopped candy bars. Gently spoon over the ice cream topping in the crust.
Cover and freeze for at least 4 hours or until set. Let stand at room temperature 15 minutes before trying to cut. Garnish with more chopped candy bar, if desired.
Leftovers should be kept in freezer.
1 small pkg (4-serving size) vanilla instant pudding and pie filling mix
1 tub (8-oz) whipped topping, thawed
6 English toffee candy bars (1.4-oz each), chopped
1 Graham cracker crumb pie crust
Spread the ice cream topping over the bottom of the crust.
Pour the milk into a large bowl; add the pudding mix. Beat vigorously with a wire whisk for 2 minutes. Let stand 5 minutes. Stir in the whipped topping and chopped candy bars. Gently spoon over the ice cream topping in the crust.
Cover and freeze for at least 4 hours or until set. Let stand at room temperature 15 minutes before trying to cut. Garnish with more chopped candy bar, if desired.
Leftovers should be kept in freezer.
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