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) container 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.