Toffee Bar Crunch Pie
Toffee Bar Crunch Pie is an moderately easy dinner. Made with 1/3 c. butterscotch sauce, 1 pkg. graham cracker crust, 1 1/2 c. cold milk, 1 (4 serving size) pkg. jell-o instant vanilla pudding and 3 1/2 c. (8 oz.) cool whip, thawed, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
Pour butterscotch sauce onto bottom of pie crust; spread gently with back of spoon to cover evenly.
Pour 1/2 cup cold milk into bowl.
Add pudding mix; beat with whisk until well blended, about 2 minutes.
Let pudding stand until slightly thickened, about 5 minutes.
Stir Cool Whip and chopped toffee bars into pudding very gently with rubber scraper until mix is all same color.
Spoon mixture into crust.
Freeze for 6 hours or overnight.
Let stand 10 minutes before serving.
Add extra toffee pieces before serving.
π· Perfect Pairings
Complete your meal with these
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