Crunchy Mocha Caramel Pie

Based on the Mo-Carmeliscious Pie from the Betty Crocker website; couldn't resist adding more toffee in a few places as that is my favorite part!! Preparation time includes cooling time.

• Ready In: 2 hrs 45 mins
• Serves: 8
• Yields: 1 pie

Ingredients

• 1  refrigerated pie crust, softened as directed on box
• 8  ounces cream cheese, softened
• 1⁄3 cup  caramel topping
• 1⁄2 cup powdered sugar
• 1⁄2 cup  chocolate-covered toffee bits
• 1  tablespoon instant coffee granules
• 1  tablespoon hot water
• 1  cup  whole milk, very cold (may not use the whole cup)
• 3 1⁄3 ounces chocolate flavor instant pudding and pie filling mix
• 8  ounces  frozen whipped topping, thawed (3 cups)
•  additional  caramel topping
• 3⁄4 cup  chocolate-covered toffee bits

Directions

1. Heat oven to 450°F Bake pie crust as directed on box for one-crust baked shell using 9-inch glass pie plate. Cool completely, about 30 minutes.
2. In small bowl with electric mixer, beat cream cheese, 1/3 cup caramel topping and the powdered sugar on medium speed until smooth. Stir in toffee pieces. Spread in cooled pie crust.
3. In 1-cup measuring cup, dissolve instant coffee in 1 tablespoon hot water. Add enough very cold milk to make 1 cup liquid; pour into large bowl. Add pudding mix; beat with whisk until smooth. Stir in 1 1/2 cups whipped topping. Spread over caramel layer. Cover with plastic wrap; refrigerate at least 2 hours to chill.
4. Before serving, remove plastic wrap and spread remaining whipped topping over top of pie. Drizzle with additional caramel topping. Sprinkle with chopped candy. Cover and refrigerate any remaining pie.