*Cream cheese may be softened in microwave. Blend cream cheese to avoid any “hot spots” before adding to recipe.
Use a 9x13 cake pan, mix crust ingredients together, pat down on bottom of pan with spoon. Place in freezer to harden for 20 minutes.
With a mixer and large bowl, blend together well the cream cheese and Caramel Apple Dip Mix. Fold in crushed pineapple, then 1/2 of the CoolWhip®. Spread over the crust layer carefully.
Place in refrigerator for 20 minutes to set. Using a medium size bowl, mix the instant pudding according to directions using only 1-1/2 cups of milk. Gently fold in remaining CoolWhip® and mix well.
Spread over the caramel (middle) layer and garnish with reserved crumb mixture. Return to the refrigerator to set for 1 hour.
After serving keep remaining dessert refrigerated. Makes 10 servings.