Heath Bar Pie

Ingredients

• 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

Directions

Spread caramel topping into pie crust.

Beat milk and pudding mix for 2 minutes; let stand for 5 minutes. Stir in whipped topping and chopped candy bars. Spoon into crust.

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.