1 cup vanilla chips
2 (8 oz) pkgs. cream cheese; softened
1 (8 oz) tub frozen whipped topping; thawed
1/3 c. English toffee bits
1 (9 inch) graham cracker crust

In a large saucepan, melt chips over medium low heat. Remove from heat. Add cream cheese; stir until smooth. Fold in whipped topping. Pour into crust. Refrigerate until set. Sprinkle toffee bits before serving.