Caramel Apple Salad
by Kathy Pulley
(Oxford, KS USA)
All the oooey gooey of a caramel apple without the sticky fingers!
8 oz low-fat cream cheese, room temperature
1/2 cup dark brown sugar, packed
1/3 cup caramel ice cream topping
2 teaspoons pure vanilla extract
1 teaspoon Watkins caramel extract (or other caramel flavor, Watkins is my favorite)
6 cups peeled and chopped gala apples
1 cup dry-roasted salted peanuts, coarsely chopped
1/2 cup salted peanuts, coarsley chopped for garnish
1/4-1/2 teaspoon salt, optional (only if peanuts are not salty enough)
1.Combine together: Cream cheese, dark brown sugar, 1/3 cup caramel topping, vanilla and caramel extracts, beating until smooth.
2.Wash, peel and chop Gala apples (about 4 large apples) into small, bite-sized pieces. Fold apples and 1 cup chopped peanuts into cream cheese mixture.
3.Chill at least one hour.
Presentation: Squirt a zig-zag of caramel sauce on each individual serving plate; place a generous 1/2 cup of salad on top of sauce and sprinkle with additional chopped peanuts. Enjoy!
12 servings.
