1 pkg. Lorna Doone shortbread cookies, finely crushed
1 stick (1/2 cup) butter
2 small packages vanilla instant pudding
1-1/2 c. milk
1 qt. (4 cups) of vanilla ice cream, softened
8 oz. or 12 oz. TruWhip (a healthier version of Cool Whip)
2 Heath toffee candy bars, crushed or 1 package Heath chocolate toffee bits for baking
Crust: Use a food processor to finely chop cookies.
Melt butter in microwave or stove top using a small pan over low heat.
Combine cookie crumb and melted butter and press evenly in an ungreased 9x13-inch baking pan.
Bake at 350 degrees for about 15 minutes or until lightly browned. Cool crust completely.
Filling: In a large mixing bowl, mix both packages of instant pudding, milk and softened vanilla ice cream. Pour and spread evenly over cooled crust. Refrigerate for a bit to set up firm before adding topping.
Topping: Spread container of TruWhip over filling and sprinkle with crushed Heath candy bars or bits.
Refrigerate several hours or overnight.