Toffee Bar Crunch Pie

Ingredients

• 13 c caramel dessert topping
• 1 12 c cold milk
• 1 pkg 4 serving size Jell-O vanilla instant pudding mix
• 1 8 oz tub Cool Whip thawed
• 6 Heath candy bars chopped
• 1 graham cracker crust

Directions

1. Spread caramel dessert topping on bottom of crust
2. Pour milk in a large mixing bowl
3. Add pudding mix
4. Beat with wire whisk for 2 minutes
5. Let stand 5 minutes
6. Stir in Cool Whip and Heath bars
7. Spoon into crust
8. Freeze 4 hours or until set
9. Let stand at room temperature for 15 minutes before serving
10. Garnish as desired
11. Store leftovers in freezer