Ingredients
16ozcream cheese,chilled, 2 packages, 8 oz each
1cupcaramel ice cream topping,chilled, such as Hershey’s in the glass jar
1graham cracker pie crust,store bought, crumbled
Preparation
Place the cream cheese in a mixing bowl and using an electric mixer, whip the cream cheese for about 1 minute until smooth and fluffy. Stir in the caramel ice cream topping.
Break the graham cracker pie crust into pieces, and place pieces in a Ziploc bag, then seal. Using a rolling pin, crush the graham cracker crust pieces until finely broken, wherein there should no longer be chunks.
Serve with apple slices. Dip the apple slices into the caramel cheesecake dip then into broken graham cracker crust.
Store cheesecake dip in the refrigerator for up to one week.
