Ingredients

• 1/2 cup caramel ice cream topping
• 3 (1 1/2 ounce) chocolate-covered english toffee bars, crushed and divided in half
• 1 ready made graham cracker pie crust (9 ounce)
• 4 ounces room temp cream cheese
• 2 tablespoons sugar
• 1 tablespoon milk
• 1 (8 ounce) container non-dairy whipped topping, thawed and divided (like cool whip)
• 2 cups cold milk
• 2 (7 ounce) packages butterscotch pudding

Instructions

1. In large bowl, beat cream cheese, 1 tablespoon milk, and sugar.

2. Gently stir in half of the whipped topping and spread evenly over crust.

3. Sprinkle half of the crushed toffee bars over cream cheese mixture.

4. Pour 2 cups milk in large bowl. Add pudding mixes; beat with wire whisk until smooth (mixture will be thick).

5. Pour over crushed toffee bits. Sprinkle remaining toffee bits evenly over pudding mix.

6. Chill for 4 hours before serving.

7. Spread remaining whipped topping on pie. Drizzle caramel ice cream topping over pie.

8. If desired, you can crush more toffee bars and sprinkle over caramel topping.