1 1/2 c. cold half & half, light cream, or milk
1 (4 serving size) pkg. Jello vanilla flavor instant pudding and pie filling
3 1/2 c. (8 oz. container) Cool Whip whipped topping, thawed
1 c. chopped chocolate covered English toffee bars
1 pkg. graham cracker crumb crust

Pour half and half into large bowl. Add pie filling mix. Beat with wire whisk until well blended, 1 minute. Let stand 5 minutes. Fold in whipped topping and chopped toffee. Spoon into crust. Freeze until firm, about 6 hours or overnight. Remove from freezer and let stand 10 minutes to soften before serving. Store any leftover pie in freezer.