2 pkg.
(3.9 oz. each) chocolate instant pudding
2 cups
cold milk
1 tub (8
oz.) whipped topping, thawed, divided
2
chocolate-covered toffee bars (1.4 oz. each), chopped, divided
1
chocolate cookie pie crust (6 oz.)
1 oz.
semi-sweet chocolate, melted
 |
| Man. Chopping Heath bars is a friggin' workout. |
Beat pudding mixes and milk in medium bowl with whisk 2 min.
Stir in half the whipped topping and all but 3 Tbsp. toffee.
Pour into crust.
 |
| Somehow you have to resist the temptation to just eat it out of the crust with a spoon immediately. |
Top with remaining whipped topping, toffee and melted
chocolate.
 |
| You can probably do better with your chocolate-dribbling than I did. It's hard, though! |
Store leftover dessert in refrigerator.
My Rating: 4/5 "It's been too long since I had a good ol' puddin' pie. The toffee crunchy bits add a nice texture and mellow sugary undertone to the chocolate. I'd also recommend trying it after freezing it a smidge for some nice firmness."
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