Toffee Crunch Pie

Let pie stand at room temperature for 15 mintues or until pie can be easily cut. Garnish, if desired, with whipped topping and chopped English toffee candy.

1 Vanilla Pie Filling recipe made with Watkins Vanilla Dessert Mix per package directions; cool to room temperature, stirring occasionally.
1 container (8 oz. / 227 g) frozen whipped topping, thawed
1 teas. / 5 mL Watkins Caramel Extract
4 bars (1.4 oz. / 40 g) chocolate-covered English toffee, coarsely chopped
1 ready-made graham cracker pie crust
1/3 cup / 80 mL caramel ice cream topping

Fold whipped topping, extract and candy into cooled pie filling; set aside. Spread ice cream topping on bottom of crust; top with pie filling mixture. Freeze four hours or until set. Store leftovers in freezer. Makes 8 servings.

Nutritional Information Per Serving: Calories 540; Protein 5g; Carbohydrates 51g; Sodium 480 mg; Fat 30g; Saturated Fat 14g; Cholesterol 14 mg; Dietary Fiber 1g

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