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)
- 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.
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.
Reviews for Toffee Cream Pie
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.