BANANA CREAM-CRUNCH PIE

Ingredients

1 small package banana cream instant pudding mix
1 cup milk
5 tablespoons coffee liqueur, divided
1 (8-ounce) container nondairy whipped topping, divided
2 bananas, sliced
1 (6-ounce) chocolate sandwich cookie piecrust
3 (1.4-ounce) toffee candy bars, chopped

Preparation

Combine pudding mix, milk and 4 tablespoons of the liqueur in a medium bowl, stirring with a wire whisk until smooth. Gently fold in 1 cup whipped topping. Toss banana slices with remaining 1 tablespoon liqueur and arrange over crust. Sprinkle with half of the chopped candy. Spoon pudding mixture over candy. Cover and chill 1 1/2 hours or until set. Spoon remaining whipped topping over pie; sprinkle with remaining candy pieces. Refrigerate before serving.