This recipe is very delicious! It was in our Ingles sale paper with a featured recipe from Kraft foods in 2010.
( 60) nilla wafers, finely crushed
8 8-ozs. philadelphia cream cheese, softened
3 1/4 c
1- --8 oz
cool whip thawed, and divided
(3.4 oz each) jell-o vanilla instant pudding
caramel ice cream topping, divided
red and green apples, chopped
planters cocktail peanuts, chopped
1Mix wafer crumbs And butter; press onto bottom of 13"x9" inch pan. ( I like to use a glass casserole dish)
2Beat cream cheese, sugar, and 1/4 cup milk with mixer until well blended. STIR in 1 cup cool whip; spread over crust.
3Beat pudding mixes and remaining milk with whisk 2 minutes.
4Stir in1/4 cup caramel topping. Spoon over cream cheese layer; top with remaining COOL WHIP.
5REFRIGERATE 5 hours or until firm. TOP WITH APPLES, NUTS, AND REMAINING CARAMEL TOPPING JUST BEFORE SERVING. Mmmmmmmmmmm Enjoy!