We had our Thanksgiving w/ DH's family this past Saturday. I made a new recipe for one of our desserts - Apple Pie Lasagna.
It's a dessert in layers - graham crackers, cream cheese mixture, cooked apples, toffee pieces, & whipped cream.
Anyway, the cream cheese layer was soooo good & would make a wonderful dip! In fact, we had some left over, & I had some today on peanut butter toast! Marvelous!!
Here's the recipe for the cream cheese layer:
8 oz Cream Cheese, softened
1 C Powdered Sugar
2 tbsp Brown Sugar
1 tsp Cinnamon
1/2 C Heavy Cream
1/2 tsp Pure Vanilla Extract
2 tbsp Caramel
*8 oz Cool Whip - I used real Whipped Cream instead!
Beat cream cheese on medium-high speed with a wire whisk attachment until light and fluffy. Turn off mixer and add dry ingredients: powered sugar, brown sugar, & cinnamon. Beat into cream cheese.
Add heavy whipping cream and vanilla extract. Beat on medium-high speed until whipping cream is fully mixed into cream cheese. Add caramel sauce last and mix into batter.
Add Cool Whip and beat on medium speed until mixture is well combined.
* NOTE - Instead of Cool Whip, I whipped some heavy cream to make my own Whipped Cream. So you add 1/2 cup of heavy cream into the cream cheese as noted w/o whipping. And, then, instead of adding Cool Whip at the end, add Whipped Cream. Hope that makes sense!
It was delicious!!