1 cup vanilla or white chocolate chips
2 (8 oz. ea.) pkgs. cream cheese, cubed
1 (8 oz.) frozen whipped topping (Cool Whip)
1 (9-inch) prepared graham cracker crust
1/3 cup English toffee bits or almond brickle chips, for sprinkling

In heavy saucepan, melt chips over medium-low heat; stir until smooth. Remove from heat; stir in cream cheese until smooth. Fold in whipped topping. Pour into crust. Cover and refrigerate overnight or until set. Just before serving sprinkle toffee bits on top.

Submitted by: D.F.