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Toffee Cream Pie Recipe
Toffee Cream Pie Recipe photo by Taste of Home

Toffee Cream Pie Recipe

Publisher Photo
Frozen desserts are ideal for party hosts, but guests who don’t have far to travel will also appreciate this make-ahead favorite. I’ve prepared it with chocolate, vanilla and white chocolate instant pudding, too. —Tammy Campbell, Chesapeake, Virginia
TOTAL TIME: Prep: 15 min. + freezing
MAKES:8 servings
TOTAL TIME: Prep: 15 min. + freezing
MAKES: 8 servings

Ingredients

  • 1-1/2 cups half-and-half cream
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 6 Heath candy bars (1.4 ounces each), chopped
  • 1 carton (8 ounces) frozen whipped topping, thawed, divided
  • 1 chocolate crumb crust (9 inches)

Nutritional Facts

1 piece equals 445 calories, 23 g fat (13 g saturated fat), 28 mg cholesterol, 367 mg sodium, 52 g carbohydrate, 1 g fiber, 4 g protein.

Directions

  1. In a large bowl, whisk cream and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in 1 cup chopped candy. Fold in 2 cups whipped topping. Transfer to crust.
  2. Spread remaining whipped topping over top and sprinkle with remaining candy. Cover and freeze for at least 4 hours or until firm. Yield: 8 servings.
Originally published as Toffee Cream Pie in Simple & Delicious December/January 2012, p85

Nutritional Facts

1 piece equals 445 calories, 23 g fat (13 g saturated fat), 28 mg cholesterol, 367 mg sodium, 52 g carbohydrate, 1 g fiber, 4 g protein.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Toffee Cream Pie

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 1, 2012

"This was amazing! A hit at the party, gone in seconds! I used reeses instead..."

MY REVIEW
Reviewed May. 31, 2012

"OMG! This pie is AWESOME! It's a new favorite at our house! I used one less Health bar than the recipe called for... but otherwise followed the recipe. Can't wait to make it again. Thanks for this recipe."

MY REVIEW
Reviewed Jan. 15, 2012

"I thought the pie needed something more but my husband loved it."

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