Caramel Cheesecake Apple Dip

Ingredients

• 2 pkg cream cheese, chilled
• 1 cup caramel ice cream topping, chilled, I used Hershey's in the glass jar
• 1 store bought graham cracker pie crust, crumbled

Directions

1. Add the cream cheese to a mixing bowl. With an electric mixer, beat it until it turns smooth and fluffy, about 1 minute. Stir in the caramel ice cream topping.
2. Break the graham cracker pie crust into pieces and put them in a ziploc bag. Seal the bag, then crush the pieces with a rolling pin until the crumbs are fine and no large bits remain.
3. Serve the dip with apple slices. Dip each apple slice into the caramel cheesecake mixture, then into the crushed graham cracker crust. Refrigerate the cheesecake dip for up to 1 week.