Ingredients:

Crust:

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Crust: 1 ½ cups graham cracker crumbs or chocolate teddy Graham crumbs

6 tablespoons butter, softened

⅓ cup white sugar

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1. Mix crumbs, butter, and sugar in a bowl. Press mixture into a 9-inch pie plate. Use a spoon to press the crumbs up the side of the plate and the side of your hand to press down on the top.

2. Refrigerate at least 1 hour before filling.

   Filling:

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1 package (3.9 oz) Instant Chocolate Pudding mix (or Vanilla, if you prefer)

1 ½ cups Cold milk (whole or 2% works best)

8 oz container Frozen whipped topping (like Cool Whip), thawed and divided

1 package (8 oz) Heath milk chocolate toffee bits (or crushed Heath bars), divided

Garnish: Chocolate syrup or caramel drizzle (optional)

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Instructions

1. Whisk the pudding: In a large bowl, whisk together the instant pudding mix and cold milk for about 2 minutes until it starts to thicken.

2. Create the fluff: Gently fold in half of the thawed whipped topping (about 4 oz) into the pudding until completely smooth and streak-free.

3. Fold in toffee: Stir in half of the Heath bits into the pudding mixture.

4. Fill the crust: Spoon the filling into the chocolate crust and smooth out the top.

5. Layer the top: Spread the remaining whipped topping evenly over the chocolate layer.

6. Garnish: Sprinkle the remaining Heath bits heavily over the whipped cream. Drizzle with chocolate or caramel syrup if desired.

7. Chill: Refrigerate for at least 3 to 4 hours before slicing so the pudding sets completely and the crust softens slightly.