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.
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