Wednesday, March 5, 2008

Hazelnut Toffee Pie

Ingredients 1 Vanilla Pie Filling recipe made with Vanilla Dessert Mix per package directions; cool to room temperature, stirring occasionally
1 container (8 oz/227 g) frozen whipped topping, thawed
1/2 tbsp/7.5 mL Hazelnut Extract—Trial Mark, 2 oz.
4 bars (1.4 oz/40 g) chocolate-covered English toffee, coarsely chopped
1 ready-made graham cracker pie crust
1/3 cup/80 mL caramel ice cream topping

Cooking Directions Fold whipped topping, extract and candy into cooled pie filling; set aside. Spread ice cream topping on bottom of crust; top with pie filling mixture. Freeze four hours or until set. Store leftovers in freezer. Let pie stand at room temperature for 15 minutes or until pie can be easily cut. Garnish, if desired, with whipped topping and chopped English toffee candy.

Makes 8 servings.

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