Pudding Ice Cream #4 - Butterscotch Crunch

• light cream↗2 cups

  (or half and half)

• butterscotch pudding mix1 package
• chocolate-covered english toffee bar2⁄3 cup

  crushed

• non-dairy whipped topping8 ounces

  thawed

Step-by-step instructions

1. 1

   Pour cold cream into a cold bowl. Add pudding. Using electric mixer at low speed, beat until well blended, about 2 minutes.

2. 2

   Let stand 5 minutes.

3. 3

   Fold in crushed candy bar and whipped topping.

4. 4

   Pour into a 2-qt. covered container.

5. 5

   Freeze until firm, about 6 hours.