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Toffee Crunch Pie |
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Serves: 8 Print this Recipe1 1/2 cups milk 1 3-ounce package instant vanilla pudding 2 tablespoons coffee granules plus 1 teaspoon instant 1 9-ounce package chocolate-covered toffee candy bars 1 8-ounce container frozen whipped topping thawed (about 3 1/2 cups) 1 graham cracker pie crust ready-made In a medium saucepan, stir milk, pudding mix, and coffee granules. Cook according to package directions for pie filling. Place plastic wrap or wax paper directly on surface of pudding. Refrigerate 1 hour or until chilled. Coarsely chop candy bars (you will have about 1 1/2 cups). Set 1/2 cup aside for topping. Gently fold whipped topping into chilled pudding mixture. Stir in 1 cup of the candy. Mound in crust. Freeze, uncovered, until top is set. Cover and freeze overnight. Uncover and place in refrigerator 1 hour before serving. Just before serving, sprinkle with reserved candy. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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