Ingredients
1/4 cup plus 1 tablespoon caramel ice cream topping, divided1 graham cracker crust (9 inches)1 cup cold 2% milk2 packages (3.4 ounces each) instant banana cream pudding mix1 quart vanilla ice cream, softened1-3/4 cups whipped topping1 English toffee candy bar (1.4 ounces), chopped
Preparation
Spread 1/4 cup caramel topping into crust. In a large bowl, beat milk and pudding mix on low speed for 2 minutes. Add ice cream; mix well.
Spoon into prepared crust. Top with whipped topping. Drizzle with remaining caramel topping; sprinkle with chopped candy bar.
Cover and freeze for 2 hours or until firm. Remove from the freezer 15 minutes before serving.
