Saturday, December 20, 2014

#3354 - Caramel Toffee Pie

(by Shirley McNevich)

1/2 cup caramel ice cream topping4oz. SKOR toffee candy bars OR Heath candy bars (crushed)
1 - Keebler ready-made graham cracker crust
4oz. Philadelphia cream cheese (softened)
2 TBSP white sugar
1 TBSP milk + 2 cups milk
1 - 8oz. Cool Whip (thawed)
2 - 6oz. boxes Jell-O butterscotch pudding

In a mixer add cream cheese--beat. Add 1 TBSP milk and the white sugar--beat. Remove bowl from mixer--add HALF of the Cool Whip--stir until mixed. Spread the mixture into the graham cracker crust. Sprinkle HALF of the crushed toffee candy bars over the top. In a mixer add 2 cup milk and both boxes of butterscotch pudding mix--beat until thickened. Spread the butterscotch pudding mixture over the top of the pie. Sprinkle the rest of the crushed toffee candy bars over the top. Refrigerate overnight. When ready to serve, spread the rest of the Cool Whip over the top of the pie and drizzle the caramel ice cream topping over the Cool Whip.

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