Toffee Bar Crunch Pie

Ingredients

• ⅓ cup caramel dessert topping
• 1½ cups cold milk
• 1 pack (4 serving size) Vanilla Instant Pudding/Pie Filler (as written)
• 1 tub (8 ounces) Cool Wip thawed (spelled as written)
• 6 bars (1.4 ounces each) chocolate-covered English toffee, chopped
• 1 Keebler Ready crust (6 ounces)

Method

Spread dessert topping on bottom of crust.

Pour milk into large bowl. Add pudding mix. Beat 2 minutes. Let stand 5 min. Stir in Cool Whip and chopped toffee bars. Spoon into crust.

Freeze 4 hours or until set. Let stand at room temperature 15 min. or until pie can be cut easily. Store leftovers in freezer.

Notes

Complete card — every quantity present, the freeze time and the temper-before-cutting step both stated. Nothing is missing.

Six 1.4 oz bars is a Heath/Skor-sized bar, named generically as "chocolate-covered English toffee" the way Kraft wrote its own promotional recipes to avoid naming a competitor's brand. Another manufacturer recipe copied out by hand — the same pattern as chocolate-marshmallow-cookie-pie and chocolate-turtle-pie, in what looks like the same hand.

The 15-minute temper is the instruction most people skip and the reason the card bothers to say "until pie can be cut easily."