Pistachio Pie

1 (3 3/4 ounce) box instant pistachio pudding mix

1 pint vanilla ice cream, softened

3/4 cup milk

1 (9-inch) graham cracker crust, baked

1 (4 ounce) carton frozen whipped topping, thawed

1 (1 3/16 ounce) English toffee candy bar (Heath bar)

Combine pudding mix, ice cream and milk; beat with electric mixer until smooth. Pour into pie crust; freeze 1 hour or until firm.

Spread whipped topping evenly over pie. Crumble candy bar over pie. Store in freezer.

Before serving, allow pie to sit at room temperature for 5 to 10 minutes.