Heath Toffee Chocolate Pie

🧂 Ingredients

• 17.25 oz. bag miniature Heath Toffee bars

  divided use
• 1 1/2 cups half-and-half
• 5.85 oz. pkg. instant chocolate pudding mix

  (dry)
• 8 oz. container cool whip

  or other non-dairy frozen whipped topping, thawed
• 9 inch chocolate crumb crust

Instructions

• 1 Reserve 8 of the Heath Toffee bars; set aside.
• 2 Coarsely chop 1 ¼ cups Heath Toffee bars; reserve ¼ cup for topping.
• 3 Combine pudding with half and half and whisk vigorously for two minutes.
• 4 Fold in Cool Whip or other non-dairy topping.
• 5 Stir in the coarsely chopped Heath Toffee bars.
• 6 Pour chocolate mixture into chocolate crust.
• 7 Sprinkle remaining ¼ cup coarsely chopped Heath Toffee bars on top.
• 8 Line the pie evenly on the outside edge of the pie with the eight, whole
  miniature Heath Toffee bars.
• 9 Freeze for about six hours before serving.
• 10 Remove from freezer 10-15 minutes before serving.

Nutrition Info