4 cups chocolate low-fat ice cream (such as Edy's), softened and divided
1 (6-ounce) reduced-fat graham cracker crust
1/4 cup fat-free chocolate syrup (such as Smucker's), divided
1/4 cup milk chocolate toffee bits, divided
2 cups fat-free frozen whipped topping, thawed
Preparation
1. Spread 2 cups ice cream in bottom of crust; drizzle with 2 tablespoons chocolate syrup, and sprinkle with 2 tablespoons toffee bits. Spread remaining ice cream over toffee bits. Freeze 8 hours or until firm.
2. Top pie with whipped topping, and drizzle with remaining 2 tablespoons syrup; sprinkle with remaining 2 tablespoons toffee bits.
source : http://www.myrecipes.com/
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