By daily 
Heavenly Toffee Caramel Delight Pie
Ingredients:
Graham Cracker Pie Crust:
1 1/4 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons butter, melted
Buttery Caramel Sauce:
1/4 cup light brown sugar
1/4 cup granulated sugar
2 1/2 tablespoons light corn syrup
2 tablespoons butter
1/4 cup heavy cream
Pie Filling:
1 1/2 cups heavy cream
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
1 1/2 cups whole milk
3.5 ounces vanilla pudding mix
8 ounces toffee bits (with or without chocolate)
Directions:
Graham Cracker Crust:
Preheat the oven to 350°F (175°C).
Mix the graham cracker crumbs, granulated sugar, and melted butter together.
Press the mixture into a 9.5-inch pie pan.
Bake for 7 minutes, then let cool. (For a no-bake option, freeze the crust instead of baking.)
Buttery Caramel Sauce:
In a small saucepan, combine the butter, brown sugar, granulated sugar, and corn syrup.
Bring the mixture to a boil and cook until it reaches 240°F (115°C).
Remove from heat and cool slightly, about 5 minutes.
Stir in the heavy cream.
Pour about 2/3 of the caramel sauce (approximately 1/2 cup) into the bottom of the crust.
Pie Filling:
Beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
In a separate bowl, mix the pudding mix and milk until smooth and creamy.
Fold the whipped cream into the pudding mixture and let sit for a few minutes to thicken.
Fold in most of the toffee bits and pour the mixture into the crust. Spread evenly and top with extra toffee bits.
Freeze the pie overnight or until firm.
Take the pie out about 15 minutes before serving to make it easier to cut. Top with the remaining caramel sauce.
Prep Time: 30 minutes | Cook Time: 7 minutes | Freezing Time: 4 hours | Total Time: 4 hours 37 minutes | Servings: 12 | Calories: 467 kcal per serving