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Prep Time: 15 Minutes Cook Time: 225 Minutes |
Ready In: 240 Minutes Servings: 6 |
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I found this recipe in a little recipe booklet put out by Jello. It looked wonderful and a delicious option for a holiday dessert... Cook time denotes freezing time. Ingredients:
1/3 cup caramel ice cream topping |
1 1/2 cups cold milk |
1 (3 1/2 ounce) package instant vanilla pudding |
1 (8 ounce) container cool whip, thawed |
6 (1 1/2 ounce) chocolate-covered english toffee bars, chopped |
1 graham cracker pie crust (8 oz if ready-made) |
Directions:
1. Spread dessert topping on bottom of crust.
2. Pour milk into large bowl.
3. Add pudding mix.
4. Beat with wire whisk 2 minutes.
5. Let stand 5 minutes.
6. Stir in cool-whip and chopped toffee bars.
7. Spoon into crust.
8. Freeze 4 hours or until set.
9. Let stand at room temperature 15 minutes or until pie can be sliced easily.
10. Garnish as desired.
11. Store any leftovers in freezer.
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