Ingredients for Toffee Bar Crunch Pie
- Caramel Ice Cream Topping
- 2 cups cold milk
- Instant Vanilla Pudding
- Cool Whip
- Chocolate Covered English Toffee Bars
- Graham Cracker Pie Crust
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How to Make Toffee Bar Crunch Pie
- Prepare your pie crust (use your favorite recipe or store-bought). Spread a layer of your favorite dessert topping (about 1/2 cup) evenly across the bottom of the crust.
- In a large bowl, pour in 2 cups of cold milk.
- Add one 3.4-ounce package of instant vanilla pudding mix.
- Beat vigorously with a wire whisk for 2 minutes until smooth and creamy.
- Let the pudding mixture stand for 5 minutes to allow it to thicken.
- Gently stir in 8 ounces of thawed Cool Whip and 1 cup of chopped toffee bars.
- Carefully spoon the pudding mixture into the prepared pie crust.
- Freeze for at least 4 hours, or until the pie is completely set.
- Before serving, let the pie stand at room temperature for 15-20 minutes to allow it to soften slightly and make slicing easier.
- Garnish with whipped cream, chocolate shavings, or additional toffee pieces, as desired.
- Store any leftover pie in the freezer.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
181g
Fat
70g
Carbs
21g
