Ingredients
1/4 cup plus 1 tablespoon caramel ice cream topping, divided
1 graham cracker crust (9inch)
1 cup cold milk
2 pkg. (3.4 oz.) each instant banana cream pudding mix
1 qt. vanilla ice cream, softened
1-3/4 cups whipped topping
1 English toffee candy bar
(1.4oz.), chopped
Preparation
Spread 1/4 cup caramel topping into crust. In a large bowl,beat milk and pudding mix on low speed for 2 minutes. Add ice cream; mix will. Spoon into prepared crust. Top with whopped topping. Drizzle with remaining caramel topping; sprinkle with chopped candy bar.
Cover and freeze for 2 hours or until firm. Remove from the freezer 15 minutes before serving.
