1 (10 inch) pie shell, baked
4 c. milk
1 c. Cool Whip
2 (3 3/4 oz.) boxes instant vanilla pudding
3 (3 3/4 oz.) boxes instant chocolate pudding
1 bag toffee bits
Sweetened Cool Whip for topping
finely chopped toated pecans
Sweetened Coolwhip Topping:
Mix 1 tub coolwhip with 1/2 cup sugar.
Combine 1-1/2 cups milk, vanilla pudding and 1/2 cup Cool Whip.
Beat until very smooth.
Fold in toffee bits.
Spread in baked pie shell.
Combine remaining milk, Cool Whip, and chocolate pudding.
Beat until smooth.
Spread on top of vanilla layer.
Top with sweetened topping and drizzle with
caramel, chocolate and pecans.