Toffee Cream Pie {no fuss}
lightly adapted from Taste of Home Best Holiday Recipes, 2012
  • 15 (sheets) chocolate graham crackers, crushed
  • 2 tablespoons sugar
  • 8 tablespoons (1 stick) butter, melted
  • 1½ cups half-and-half
  • 1 3.4 ounce package instant vanilla pudding mix
  • 1 12-ounce package Heath Bits O' Brickle pieces (or 6 1.4-ounce Heath candy bars, chopped)
  • 1 8-ounce carton Cool Whip, thawed and divided
  • chocolate sauce and caramel sauce, for serving
  1. To make your pie crust, combine graham cracker crumbs, butter and sugar. Press into the bottom of a 9-inch pie plate and set aside.
  2. In a large bowl, whisk together the half-and-half and pudding mix until well combined. Let stand for 2 minutes. Stir in 1 cup of candy pieces. Fold in 2 cups Cool Whip, and transfer to crust.
  3. Spread the remaining Cool Whip on the top of the pie, and sprinkle with remaining candy. Cover and freeze until firm, about 4 hours.
  4. If desired, drizzle with chocolate sauce and caramel sauce prior to serving.
Recipe by Kitchen Meets Girl at