Pudding Ice Cream #4 - Butterscotch Crunch

Another yummy combo! (cook time is freezer time)

• Ready In: 6 hrs 15 mins
• Yields: 6 cups

Ingredients

• 2  cups  light cream, cold (or half and half)
• 1 (3 1/2ounce) package butterscotch pudding mix
• 2⁄3 cup  chocolate-covered english toffee bar, crushed
• 8  ounces non-dairy whipped topping, thawed

Directions

1. Pour cold cream into a cold bowl. Add pudding. Using electric mixer at low speed, beat until well blended, about 2 minutes.
2. Let stand 5 minutes.
3. Fold in crushed candy bar and whipped topping.
4. Pour into a 2-qt. covered container.
5. Freeze until firm, about 6 hours.