1 1/2 cups powdered sugar
1 c. flour
1- 8 oz. pkg. cream cheese, softened
1/2 c. butter, softened
1 c. chopped pecans
1 c. heavy cream
2 T. sugar
1 c. almond toffee bits (I usually find these near the chocolate chips)
Preheat oven to 350 degrees. Grease a 9x2 dish. in bowl, stir together sugar and flour. Using a pastry cutter, cut the cream cheese and butter into flour mixture until crumbly. Press into pan evenly. Pour nuts over pressed dough and bake for 30 minutes. Remove from oven and cool.
Whip cream and sugar together, using a mixer until stiff. Fold in toffee bits and spread over cake. Refrigerate for at least 2 hours before serving.
Also, if you haven't signed up for the on-line bible study of Behind Those Eyes by Lisa Whittle and hosted by Lelia make sure you do. The sign-up was available on her post today. I am so excited to be doing this with my friends Kim, Kristen, Lori and Mekia!!!
Have a great weekend!