INGREDIENTS
2 cups
ginger snap cookies
1/3 cup
sugar
1/3 cup
butter, melted
2 8 ounce packages
softened cream cheese
1 cup
pumpkin
1 tsp
pumpkin pie spice
1 tsp
vanilla
1 1/4 cups
powdered sugar
1 8 ounce container
frozen whipped topping, thawed
1 cup
heavy cream,
2 tbsp
sugar
1/3 cup
Toffee bits