• 3 ounces cream cheese, softened
  • 2 tablespoons sugar
  • 1/2 cup half-and-half cream
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 10 ounces Aunt Mae’s English toffee, chopped into 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 8 ounces Aunt Mae’s English toffee bits.

Spoon into crust; sprinkle with remaining Aunt Mae’s English toffee bits. Cover and freeze overnight. Remove from the freezer 10 minutes before serving.