Mix wafer crumbs and butter; press onto bottom of 13x9-inch pan.
Beat cream cheese, sugar and 3/4 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 1/4 cup caramel topping. Spoon over cream cheese layer; top with remaining Cool Whip.
Refrigerate 5 hours or until firm. Top with apples, nuts and remaining caramel topping just before serving.
Originally Submitted
12/9/2010
0 Out of 5 from
0 reviews
You can add this Caramel Apple Dessert recipe to your own private DesktopCookbook.
