heath bar pie

heath bar pie
  • 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


  1. Spread caramel topping into pie crust.
  2. Beat milk and pudding mix for 2 minutes; let stand for 5 minutes. Stir in whipped topping and chopped candy bars. Spoon into crust.
  3. Freeze for 4 hours or until set. Before serving, let stand for 15 minutes so that pie can easily be cut. Store any leftovers in refrigerator.

03/30/2017
heath bar pie, recipe PT15M PT1H 5 455 calories

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