Here’s a sweet and delicious make-ahead dessert for the upcoming holidays!

Toffee Cream Pie

Ingredients

1-1/2 cups half-and-half cream
1 — 3.4 oz. package instant vanilla pudding mix
6 — 1.4 oz. Heath candy bars, chopped
1 — 8 oz. carton frozen whipped topping, thawed, divided
1 — 9-inch chocolate crumb crust

Directions

~In a large bowl, whisk cream and pudding mix for two minutes. Let stand for two minutes (or until soft-set). Stir in one cup chopped candy. Fold in two cups whipped topping. Transfer to crust.

~Spread remaining whipped topping over top and sprinkle with remaining candy. Cover and freeze for at least four hours.