This recipe comes from the Martha Stewart Living, November issue.
I fixed it for Book Club and it was so good and fairly easy! It makes a lot though, so fix when there's more than just 2 of you eating!
Prep Time: 15 min. Total Time: 5 hours 15 min. Makes: 16 servings
What you need:
60 Nilla Wafers, finely crushed (about 2 cups)
1/2 C butter, melted
1 pkg. (8 oz) fat-free cream cheese (I did fat-free and it tasted good)
1/4 C sugar
3 1/4 C milk
1 tub (8 oz) Cool Whip whipped topping, thawed
2 pkg. Jell-O Vanilla flavor instant pudding
1/2 C caramel ice cream topping
1 green apple, 1 red apple; chopped
1/4 C planters peanuts, chopped
How to make:
MIX wafer crumbs and butter; press onto bottom of 13x9 inch pan
BEAT cream cheese, sugar, 1/4 C milk with mixer until well blended. Stir in 1 C Cool Whip; spread over crust
BEAT pudding mixes and remaining milk with whisk 2 min. Stir in 1/4 C caramel topping. Spoon over cream cheese layer, top with remaining Cool Whip.
REFRIGERATE 5 hours or until firm (I did it over-night and it was fine). Top with apples, nuts, and remaining caramel topping just before serving.