1 ready made graham cracker crust
8 ounces cream cheese, at room temperature
1 jar caramel ice cream topping, divided
1 (12 ounce) container Cool Whip, thawed
1 king-size snickers candy bar, broken into bite-size pieces

Spread 1/2 the jar of ice cream topping and over bottom of crust.

In a medium size bowl whip the cream cheese and remaining ice cream topping, and mix well. Whip in the Cool Whip. With a spoon fold in the Snickers candy pieces. Spread over the the crust. Refrigerate for at least one hour. Keep refrigerated.