1/3 cup caramel dessert topping
1 1/2 cups cold milk
1 pkg. French Vanilla instant pudding mix
1 tub Cool Whip thawed
1 bag skor toffee bits
1 large graham cracker crust

1/3 cup caramel dessert topping 1 1/2 cups cold milk 1 pkg. French Vanilla instant pudding mix 1 tub Cool Whip thawed 1 bag skor toffee bits 1 large graham cracker crust

Pread caramel into crust
Wisk milk & pudding 2 minutes, let stand 5 minutes
Stir in cool whip and most of the toffee bits
Spread onto crust
Sprinkle rest of toffee bits on top
Freeze 4 hours
Let stand 15 minutes before serving
Keep leftovers frozen