Beat cream cheese, powdered sugar, brown sugar and
cinnamon with an electric mixer until light and fluffy. Add
skim milk and whipped topping, beat at medium-high speed
until fully mixed in. Divide into thirds.
Cover bottom of 9x13 pan with graham crackers. Cover with
apple filling. Spoon 1/3 of cream cheese filling on top if
apple filling. Add handful of toffee bits on top, cover with
thin layer of whipped topping.
Repeat this twice so you end up with 3 layers. Cover top
layer of whipped topping with additional toffee bits and then
drizzle with caramel.
Let set up to two hours in fridge. Store in air tight container
and keep refrigerated. Serve cold.
Originally Submitted
4/6/2017
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