Heath Bar Pie
1 9-inch prepared graham cracker crust
3 c. caramel ice cream topping
1/2 c. milk
1 (3.5 oz) package instant vanilla pudding mix
1 (8 oz) container frozen whipped topping, thawed
6 (14 oz) Heath bars, chopped
Spread caramel topping into pie crust. Beat milk and pudding mix for 2 minutes. Let stand 5 minutes. Stir in whipped topping and chopped candy bars. Spoon into crust. Freeze for at least 4 hours or until set. Let stand 15 minutes before cutting. Store leftovers in refrigerator.