CARAMEL APPLE DESSERT MADE OVER {kraft}

By LynnK

Ingredients

• 45 low-fat nilla Wafers, fine crush {1.5 c.}
• 1/4 cup soft margarine, melted
• 8 oz. FF cream cheese, softened
• 1 tablespoon granulated splenda
• 3.25 cups cold fat-free milk, divided
• 8 oz. SF cool whip, thawed, divided
• 2 {1oz} pkg. jello-o vanilla SF-FF Instant Pudding
• 1/2 cup SF caramel ice cream topping, divided
• 1 each red and green apple, chopped
• 1/4 cup planters cocktail peanuts, chopped

Details

Servings 16
Adapted from keyingredient.com

Preparation

Step 1

Mix wafer crumbs and margarine; press onto bottom of 13x9” pan. Beat cream cheese, splenda and ¼ cup milk with mixer until well blended. Stir in 1 cup cool whip; spread over crust.

Beat pudding mixes and remaining milk with whisk 2 minutes. Stir in ¼ cup caramel topping. Spoon over cream cheese layer; top with remaining cool whip.

Refrigerate 8 hours or until firm. Top with apples, nuts and remaining caramel topping just before serving.

KEEP APPLES FROM TURNING BROWN:
After cutting apples, minimize browning by dipping them in 1 cup water mixed with 1 tablespoon lemon juice before adding to dessert.

*NOTE:
Dessert can be stored in refrigerator up to 24 hours before adding toppings just before serving.