- 1 oreo cookie crust pie shell
- 2 cans of Le Lechera Dulce de Leche
- 2 cups of whipping cream + 1 tbs sugar
- 1/4 cup of Heath Toffee bits – Bits o’Brickle
- Pour and smooth out both cans of Dulce de Leche into the pie shell.
- In a chilled mixing bowl, add whipping cream and sugar. Whip on high until soft peaks are formed.
- Top pie with whipped cream.
- Chill for at least 2 hours in the fridge.
- When ready to serve, sprinkle with Bit o’Brickle toffee bits.