1 Reduced graham cracker pie crust

1 3.4 oz box vanilla pudding mix

1 cup skim milk

1 fat free whipping topping 1-tub

2 butter fingers-leave extra for topping

1/2 cup health English toffee bits- leave extra for topping

Gallon zip lock baggie

 

Put butter finger in gallon baggie, crush , I use rolling pin

Mix pudding & skim milk with hand mixer till thick

add tub whip cream

fold in butter fingers & toffee

place pie mixture in graham cracker crust pie shell

Sprinkle with remaining butter fingers & toffee

Refrigerate

Indulge!