1 (8 ounce) package cream cheese
1/2 (3 ounce) package instant white toffee mix
1/4 cup white sugar
1 (8 ounce) container frozen whipped topping, thawed (optional)
1 (6 ounce) jar caramel ice cream topping
Preheat oven to 375 degrees F (190 degrees C). Grease an 8x8 inch pan.
In a medium mixing bowl, combine cream cheese, instant white toffee mix, sugar, and 1/2 cup of caramel. Beat until smooth. Pour mixture into prepared pan.
Bake 40 to 50 minutes or until lightly browned. Cool 10 minutes in pan; remove from pan. Cool completely before stenciling.