November 12, 2020


  • 2- 1/2 cups crushed graham crumbs
  • 1/2 cup sugar
  • 1 stick of margarine, melted
  • Reserve 1/2 cup of crust mixture for garnish

Middle Layer:

  • 1 packet Caramel Apple Dip Mix
  • 8 oz. softened cream cheese*
  • 1 (8 oz.) tub CoolWhip® - divided
  • 1 (8 oz.) can crushed pineapple, well drained

*Cream cheese may be softened in microwave. Blend cream cheese to avoid any “hot spots” before adding to recipe.

Top Layer:

  • 1 package small instant vanilla pudding
  • 1- 1/2 cups of milk
  • Remainder of CoolWhip®

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.

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