It’s frozen, creamy, chocolaty, and crunchy all in one! What more can you ask from a dessert that takes just minutes to throw together and looks this pretty? For this pie, I made a simple crust from vanilla wafers, sugar, & margarine, but you certainly could use a store bought graham cracker crust if you wanted to. That would save even more time in the preparation of this frozen treat. The recipe calls for milk chocolate toffee bits (which by the way are found in the chocolate chip section). I just had a package of the toffee bits that did not have chocolate, so I improvised and used my toffee bits with crushed milk chocolate chips. It works and tastes just the same. I also threw in more than my original recipe had called for and saved a little extra for the top, too. I didn’t think you could have too many candy & chocolate bites in the pie! This recipe makes 1 pie, but you can double the recipe and it will fit into a 9×13 baking dish.
- 8 ounces cream cheese, softened
- 1 tablespoon sugar
- 1/2 cup half & half
- 8 ounces Cool Whip
- 2 cups milk chocolate English Toffee bits, divided (may use regular toffee chips and milk chocolate chips)
- 1 1/2 cups vanilla wafers, crushed
- 2 tablespoons sugar
- 3-4 tablespoons margarine, melted
Make crust by mixing vanilla wafers, sugar and margarine.
Press into 8 or 9 inch pie plate.
Bake at 375 °F for 8 minutes. Cool.
In large bowl, beat cream cheese and sugar until smooth.
Beat in half & half until blended.
Fold in Cool Whip and 1 1/2 cup toffee bits.
Spoon into crust.
Sprinkle with remaining toffee bits.
Cover and freeze overnight.
Let set 10 minutes before serving.
Double for 9×13 dish.