3 ounces cream cheese, softened
2 T sugar
1/2 c half-and-half cream
8 ounces frozen whipped topping, thawed
8 ounces milk chocolate English toffee bits, divided
9 inch graham cracker crust
In a bowl, beat cream cheese and sugar until smooth, blend in cream. Fold in whipped topping and 1 c toffee bits.
Spoon into crust; sprinkle with remaining toffee bits. Cover and place in freezer overnight.
