Toffee Bar Crunch Pie Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
1/3 cup: Caramel ice cream topping,
8 ounce: Cool Whip, thawed
1 1/2 cup: Milk,
6: Heath bars, 1.4 oz size,
1 package: Vanilla instant pudding, 4
-chopped,
-serving size,
1: Graham cracker crust,
Directions:
Spread ice cream topping on bottom of crust. Pour milk into large
bowl. Add pudding mix. Beat with wire whisk 2 minutes. Let stand 5
minutes. Stir in cool whip and chopped heath bars. Spoon into crust.
Freeze 4 hours or until set. Let stand at room temperature 15
minutes or until pie can be cut easily. Store leftovers in freezer.
Source: Jello ad Submitted By MEG ANTCZAK On 05-06-95
Source from luhu.jp
bowl. Add pudding mix. Beat with wire whisk 2 minutes. Let stand 5
minutes. Stir in cool whip and chopped heath bars. Spoon into crust.
Freeze 4 hours or until set. Let stand at room temperature 15
minutes or until pie can be cut easily. Store leftovers in freezer.
Source: Jello ad Submitted By MEG ANTCZAK On 05-06-95
Source from luhu.jp