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