Toffee Bar Crunch Pie

1/3 cup butterscotch sauce

1 packaged graham cracker crust

1 1/2 cups cold half-and-half or milk

1 package (4 serving size) vanilla instant pudding mix

1 container Cool Whip topping, thawed (8 ounce container)

I cup chopped toffee candy bars (heath)

1. Pour butterscotch sauce onto bottom of pie crust. Spread gently with back of spoon to cover evenly.

2. Pour half-and-half (or milk) into bowl. Add pudding mix. Beat with wire whisk until well blended, about 2 minutes. Let stand about 5 minutes, until slightly thickened.

3. Stir in Cool Whip and toffee bars very gently with a rubber scraper until mixture is all the same color. Spoon mixture into crust.

4. Put pie into freezer for 6 hours or overnight. Let pie stand at room temp for about 10 minutes before serving.

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We brought this yummy pie to Kristians end of the year soccer party. I added rolos candies to the top because that is the coaches favorite candy. My kids just love this easy frozen treat!