PISTACHIO PIE Loretta McFeaters

1 (3 3/4 oz) pkg. instant pistachio mix 1 (9 inch) graham cracker crust, baked
1 pt. vanilla ice cream (softened) 1 (4 oz) carton frozen whipped topping, 3/4 c. milk thawed
1 English toffee candy bar

Combine pudding mix, ice cream, and milk, beat with electric mixer until smooth and well blended. Pour into crust; freeze for 1 hour or until firm. Spread topping evenly over pie. Crumble candy bar, sprinkle over whipped topping. Store in freezer. Before serving, allow pie to sit at room temperature for 5 or 10 minutes.