1/3 c. butterscotch sauce
1 packaged graham cracker crust
1 1/2 c. cold Half and Half or milk
1 (4-serving size) pkg. Jello instant pudding, vanilla flavor
3 1/2 c. (8 oz. container) Cool Whip whipped topping, thawed
1 c. chopped chocolate-covered English toffee bars (about 6 bars)

1. Pour butterscotch sauce onto bottom of pie crust. Spread gently with back of spoon to cover evenly.

2. Pour 1 1/2 cups cold Half and Half into bowl. Add pudding mix. Beat with wire whisk until well blended, about 2 minutes. Let pudding stand until slightly thickened, about 5 minutes.

3. Stir whipped topping and chopped toffee bars into pudding very gently with rubber scraper until mixture is all the same color. Spoon mixture into crust.

4. Put pie in freezer for 6 hours or overnight. Remove pie from freezer. Let pie stand at room temperature about 10 minutes before serving. Decorate with chopped toffee bars if you wish. Makes 8 servings.