- 2 cups light cream, cold (or half and half)
- 1 (3 1/2 ounce) package butterscotch pudding mix
- 2⁄3 cup chocolate-covered english toffee bar, crushed
- 8 ounces non-dairy whipped topping, thawed
Directions See How It's Made
- Pour cold cream into a cold bowl. Add pudding. Using electric mixer at low speed, beat until well blended, about 2 minutes.
- Let stand 5 minutes.
- Fold in crushed candy bar and whipped topping.
- Pour into a 2-qt. covered container.
- Freeze until firm, about 6 hours.