Caramel Drizzled Butterscotch Toffee Crunch Pie
photo by ksims86
- Ready In:
- 4hrs 15mins
- Ingredients:
- 9
- Yields:
-
1 pie
- Serves:
- 8
ingredients
- 118.29 ml caramel ice cream topping
- 3 (120.48 g) chocolate-covered english toffee bars, crushed and divided in half
- 1 ready made graham cracker pie crust (9 ounce)
- 113.39 g room temp cream cheese
- 29.58 ml sugar
- 14.79 ml milk
- 226.79 g container non-dairy whipped topping, thawed and divided (like cool whip)
- 473.18 ml cold milk
- 2 (396.89 g) package butterscotch pudding
directions
- 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.
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Reviews
RECIPE SUBMITTED BY
Chef shapeweaver
United States
Even though I haven't been here for a long time, MY recipes aren't up for adoption. :) And don't change any of them either. ;)