Toffee Bar Crunch Pie


  • 1/3 cup caramel
  • graham cracker crust
  • 1 3-oz pkg. instant vanilla
  • 1 1/2 cup milk
  • 3 cups whipped cream
  • 1 cup chopped toffee bars
  1. Pour 1/3 cup caramel onto the bottom of a graham cracker crust and spread evenly over the bottom
  2. In a bowl pour; 1 3-oz pkg. instant vanilla, 1 1/2 cup milk. Beat the mix with a wire whisk until well blended and let stand until slightly thickened.
  3. Fold 3 cups whipped cream into the pudding and then add 1 cup chopped toffee bars. Continue to fold until the mixture is all the same color.
  4. Pour the mixture into the pie crust and put the pie in the freezer overnight. Remove the pie 10 minutes before serving to allow it to thaw a bit.


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