Candy Bar Pie
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INGREDIENTS 1 (9-inch) graham cracker pie shell 1/3 cup caramel ice cream topping 1 small box instant French Vanilla pudding 1-1/2 cups milk 12-ounce container Cool Whip 6 toffee bars, crushed (Heath Bars) Mix pudding with milk. Into pudding mixture, fold in caramel ice cream topping, Cool Whip, and toffee bars. Pour into graham cracker crust. Refrigerate at least 4 hours before serving.