Dulche de Leche Pie

* ¾ cup fat-free caramel topping
* 1 (12-ounce) container frozen lite nondairy whipped topping, thawed
* ¼ cup, plus 1 tablespoon toffee bits, like Heath Bar
* 1 (9-inch) prepared graham cracker crust


In a large mixing bowl, combine the caramel topping with the whipped topping, folding gently with a rubber or silicone spatula until smooth.
Add ¼ cup of toffee bits, stirring well to mix.
Pour, or scoop, the filling into the graham cracker crust. Sprinkle remaining 1 tablespoon of toffee bits on top.
Cover with the prepared graham cracker crust plastic cover, seal, and freeze for at least 3 hours or overnight.