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


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.
Top pie with whipped topping, and drizzle with remaining 2 tablespoons syrup; sprinkle with remaining 2 tablespoons toffee bits.

recipe source: My Recipes