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Toffee Bar Crunch Pie



1/3 c Caramel ice cream topping
1 1/2 c Milk
1 pk Vanilla instant pudding; 4
-serving size
8 oz Cool Whip; thawed
6 Heath bars; 1.4 oz size,
-chopped
1 Graham cracker crust


Spread ice cream topping on bottom of crust. Pour milk into large bowl. Add pudding mix. Beat with wire whisk 2 minutes. Let stand 5 minutes. Stir in cool whip and chopped heath bars. Spoon into crust. Freeze 4 hours or until set. Let stand at room temperature 15 minutes or until pie can be cut easily. Store leftovers in freezer.













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