Toffee Bar Crunch Pie

1 1/2 cups cold half and half, light cream, or milk
1 4-oz. package Jello Vanilla Instant Pudding
3 1/2 cups (8oz.) Cool Whip
1 cup chopped chocolate covered English Toffee candy bars
1 graham cracker crumb pie crust

Pour half and half into large bowl; add pudding, and beat with wire whisk until well blended. Let stand 5 minutes. Fold in whipped topping and chopped toffee bars; spoon into crust. Freeze until firm, about 6 hours or overnight. Remove from freezer and let stand 10 minutes to soften. Store leftover pie in freezer.