Ingredients
- 60 Nilla wafers, finely crushed (about 2 cups)
- 1/3 cup butter, melted
- 1 pkg. (8 oz.) Philadephia cream cheese
- 1/4 cup sugar
- 3 1/4 cups milk, divided
- 1 8-oz. container Cool Whip, thawed, divided
- 2 pkg. (3.4 oz. each) Jello vanilla instant pudding
- 1/2 cup caramel ice cream topping, divided
- 1 each red and green apple, chopped
- 1/4 cup cocktail peanuts, chopped (optional)
Directions
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Mix wafer crumbs and butter; press onto bottom of a 13×9-inch baking pan. Beat cream cheese and 1/4 cup milk with mixer until well blended. Stir in 1 cup Cool Whip; spread over crust.
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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.
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Refrigerate 5 hours, or until firm. Top with apples, nuts and remaining caramel topping just before serving.