Caramel Cheesecake Apple Dip
- 2 (8 oz) pkg cream cheese, chilled
- 1 cup caramel ice cream topping, chilled (I used Hershey's in the glass jar)
- 1 store bought graham cracker pie crust, crumbled
Place cream cheese in a mixing bowl and using an electric mixer, whip cream cheese until smooth and fluffy for about 1 minute. Stir in caramel ice cream topping. Break graham cracker pie crust into pieces and place pieces in a ziploc bag, then seal bag and using a rolling pin crush graham cracker crust pieces until finely broken (there should no longer be chunks). Serve with apple slices. Dip apple slices into caramel cheesecake dip then into broken graham cracker crust. Store cheesecake dip in refrigerator up to one week.
Note: this dip is also delicious with a bit of cinnamon (about 1/4 tsp) and a few dashes of nutmeg mixed in.