1 c. vanilla or white chips
2 pkg. 8 oz. each, cream cheese , cubed
1 carton cool whip, thawed, ( 8oz)
1 - 9 in - graham cracker crust
1/3 c. english toffee bits or almonds brickle bit chips
In heavy saucepan, melt chips over med low heat.
Stir til smooth.
Remove from heat, stir in cream cheese, til smooth.
fold in whipped topping, pour into crust.
Cover and refrigerate overnight.
Just before serving, sprinkle with toffee bits.
from the kitchen of Lois Wood.
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