3 oz. cream cheese
2 T. sugar
1/2 c. half and half
8 oz. cool whip
8 oz. toffee bits
9 in. graham cracker crust
In large mixing bowl, beat cream cheese and sugar until smooth. Beat in cream until blended. Fold in whipped topping and 1 c. toffee bits.
Spoon into crust; sprinkle with remaining toffee bits. Cover and freeze overnight. Remove from freezer 10 minutes before serving.
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