Ingredients
3 ounces cream cheese, softened2 tablespoons sugar1/2 cup half-and-half cream1 carton (8 ounces) frozen whipped topping, thawed1 package (8 ounces) milk chocolate English toffee bits, divided1 graham cracker crust (9 inches)
Preparation
In a large bowl, beat cream cheese and sugar until smooth. Beat in cream until blended. Fold in whipped topping and 1 cup toffee bits.
Spoon into crust; sprinkle with remaining toffee bits. Cover and freeze overnight. Remove from the freezer 10 minutes before serving.
