1 pkg softened cream cheese
2 Tbsp sugar
1/2 C half and half
8 oz thawed Cool Whip
8 oz milk chocolate toffee bits, divided
1 graham cracker crust (9 inches)
Directions:
Press crust into bottom of the Bean Pot.
In a large bowl, beat cream cheese and sugar together until smooth.
Beat in half and half until well blended. Gently fold in 1/2 of the toffee bits and whipped topping.
Spoon mixture into Bean Pot on top of the pie crust. Sprinkle remaining toffee bits on top.
Place lid on Bean Pot and freeze overnight.
Remove from freezer 10 minutes before serving. Scoop and serve in dessert cups. Serves 6-8.
