Ingredients
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1/2 cup caramel ice cream topping
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3 (1 1/2 ounce) chocolate-covered english toffee bars, crushed and divided in half
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1 ready made graham cracker pie crust (9 ounce)
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4 ounces room temp cream cheese
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2 tablespoons sugar
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1 tablespoon milk
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1 (8 ounce) container non-dairy whipped topping, thawed and divided (like cool whip)
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2 cups cold milk
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2 (7 ounce) packages butterscotch pudding
Instructions
- In large bowl, beat cream cheese, 1 tablespoon milk, and sugar.
- Gently stir in half of the whipped topping and spread evenly over crust.
- Sprinkle half of the crushed toffee bars over cream cheese mixture.
- Pour 2 cups milk in large bowl. Add pudding mixes; beat with wire whisk until smooth (mixture will be thick).
- Pour over crushed toffee bits. Sprinkle remaining toffee bits evenly over pudding mix.
- Chill for 4 hours before serving.
- Spread remaining whipped topping on pie. Drizzle caramel ice cream topping over pie.
- If desired, you can crush more toffee bars and sprinkle over caramel topping.