Toffee Cream Pie Recipe
- 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)
- 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.
- 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.
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Toffee Cream Pie(3)
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This was amazing! A hit at the party, gone in seconds! I used reeses instead...
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.
I thought the pie needed something more but my husband loved it.
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