Ice box toffee pie

Summer desserts are often no-bake desserts.  Always delicious is an ice box pie.  As you may know from reading my blog, some of my favorite flavors are maple, toffee, coconut, and caramel.

This pie uses English toffee bits and has a wonderful flavor which guests will certainly enjoy on a summer evening.  The pie comes together quite quickly but must chill in the freezer overnight for the best flavor and consistency.

Here are the ingredients for success:  3 ounces of softened cream cheese, 3 tablespoons sugar, 3/4 cup half and half, 8 ounces low-fat Cool Whip thawed, 8 ounces English toffee bits, a graham cracker crust.

Here is how I made my graham cracker crust, but store-bought could also be used.  I use 1 1/2 cups of crushed graham crackers, 1/3 cup sugar, 6 Tablespoons melted margarine, 1/2 teaspoon cinnamon and mix those ingredients together in a bowl.  Bake into a pie pan for 8 minutes in a pre-heated oven at 375 degrees.  I allow the crust to cool before I place my cold pie ingredients.

To make the pie filling:  Beat the cream cheese and sugar together until combined.  Add in the half and half to the ingredients.  Fold in the Cool Whip and one cup of the toffee bits. Place into the cooled crust and then sprinkle with the rest of the toffee bits.  Cover and freeze.  Remove from the freezer for 15 minutes prior to serving for dessert.

This is a yummy summer dessert.

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