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.
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.
Spread the remaining Cool Whip on the top of the pie, and sprinkle with remaining candy. Cover and freeze until firm, about 4 hours.
If desired, drizzle with chocolate sauce and caramel sauce prior to serving.
Recipe by Kitchen Meets Girl at https://kitchenmeetsgirl.com/toffee-cream-pie-no-fuss/