• 1 package (3 oz.) cream cheese, softened
• 2 tablespoons sugar
• 1/2 cup half-and-half cream
• 1 carton (8 oz.) frozen whipped topping, thawed
• 1 package (8 oz.) milk chocolate English toffee bits, divided
• 1 graham cracker crust (9 inches)

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 the reaming toffee bits.  Cover and freeze overnight.  Remove from the freezer 10 minutes before serving.

YIELD:  6-8 servings