Ice Cream Shop Toffee Bar Crunch Pie
1/3 c. butterscotch sauce
1 prepared 9 inch graham wafer crust
1 1/2 c. cold half & half cream or milk
1 pkg. (4 serving size) Jell-o vanilla instant pudding
3 1/2 c. thawed Cool Whip
1 c. chopped chocolate covered toffee butter crunch bars (Skor Bars)
(use 4 bars)
Pour butterscotch sauce onto bottom of crumb crust. Spread evenly over crust.
Prepare pudding mix with cream or milk as directed on package.
Stir Cool Whip topping and chopped toffee bars into pudding, reserving 2 tbsp.
of the toffee bar for garnish.
Spoon mixture into crumb crust.
Place pie into freezer for 6 hours. Remove pie 10 mins. before serving.
Decorate with remaining toffee bar.
Pie may be stored in freezer for up to 1 month before serving.