Categories: Desserts
Ingredients
- Dip:
- 1 heaping cup whipped cream cheese
- 1 heaping cup marshmallow creme
- 1 store-bought graham cracker crust, broken to bits in a plastic bag
- 16 ounces store-bought caramel dip, warmed to pourable
- One 21-ounce can apple pie filling, pulsed, chopped or blended gently (leave some chunks)
- For Dipping:
- Apple wedges
- Dried apple chips
- Pretzel rods
- Graham crackers
Directions
-
For the dip: Fold together the cream cheese and marshmallow creme in a medium bowl. Transfer to a plastic bag and refrigerate until chilled, about 20 minutes.
-
Line up four 9-ounce clear cups. Add a spoonful of the graham cracker crust crumbs to each, followed by a drizzle of the caramel dip. Next, snip a hole in one corner of the bag with the cream cheese mixture and pipe in about an inch of the mixture; top with half an inch of the apple pie filling. Repeat the steps one more time or until the cups are filled, ending with one final crumble of the graham cracker crust crumbs on top. Serve immediately with your favorite dippers, or chill until served.