TAFFY APPLE DIP

6 to 8 apples, cored & sliced
2 (8 oz) bricks cream cheese
1 c. brown sugar
1 T. vanilla extract
1 (12 oz) jar caramel ice cream topping
1 c. chopped pecans

Place apple slices in a plstic ziplock bag; add enough pineapple juice to coat; set aside.

Mix cream cheese, brown sugar and vanilla with electric mixer until blended; spread into a 9-inch round pan. Spread caramel topping over top. Sprinkle chopped pecans over topping. Cover with plastic wrap and refrigerate until serving time. Serve with apple slices. Makes 12 to 15 servings.

Back to Christmas 2007      Return to Cheddar Bay Site Map

Graphics by Cheddar Bay