Ingredients
- 1/4 cup sugar
- 1 Tbsp. (rounded) cornstarch
- 1 Tbsp. instant coffee
- 1 Tbsp. butter
- 1 1/4 cup milk, divided
- 1 tsp. vanilla
- 1 can sweetened condensed milk
- 2 cups whipped topping
- 12 Oreo cookies (or generic)
- 12 oz. English toffee bars (like Heath or Skor) crushed into bits
- caramel and/or chocolate ice cream topping
Directions
In a saucepan, heat 1 cup milk to boiling point. In the meantime, combine sugar, cornstarch and coffee. Mix in 1/4 cup milk and slowly add to hot milk, stirring constantly. Bring to a boil and boil 1 minute or until thickened. Remove from heat and add vanilla and butter. Cool completely and add sweetened condensed milk. Fold whipped topping into pudding. Add Heath bits. Crush cookies into a 10 inch pie plate. Pour pudding mixture over cookies. Swirl with caramel and chocolate syrup. Freeze overnight or longer. A great make-ahead dessert.
By Robin from Washington, IA
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