Ingredients
1-1/2 cups half-and-half cream1 package (3.4 ounces) instant vanilla pudding mix6 Heath candy bars (1.4 ounces each), chopped1 carton (8 ounces) frozen whipped topping, thawed, divided1 chocolate crumb crust (9 inches)
Preparation
In a large bowl, whisk cream and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in 1 cup chopped candy. Fold in 2 cups whipped topping. Transfer to crust.
Spread remaining whipped topping over top and sprinkle with remaining candy. Cover and freeze for at least 4 hours or until firm.
