Apple Crisp

4 each Fuji and Granny Smith apples
1 1/2 cups sugar
2 tablespoons flour
1 teaspoon cinnamon
1/4 teaspoon salt
1 1/2 cups oats
1 1/2 cups flour
1 1/2 cups brown sugar
2/3 cup butter, melted
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon nutmeg


Mix the first 5 ingredients, place in a bottom of a 9x13 greased pan. Combine the rest of the ingredients and sprinkle over apples. Bake at 350 degrees for 40 minutes.

Apple Dip

8 ounces cream cheese, softened
3/4 cup brown sugar
1/4 cup sugar
1 teaspoon vanilla
granny smith apple, sliced


Mix all ingredients until smooth. Serve with apple slices.

Blueberry Angel Cake

8 ounces cream cheese, softened
1 cup powdered sugar
8 ounces Cool Whip®, thawed
14 ounces angel food cake, prepared
1 can blueberry pie filling


Cut cake into 1 inch cubes. Beat together cream cheese and sugar. Fold in cool Whip and cake cubes. Press evenly into an ungreased 9x13 pan. Top with pie filling, cover and refrigerate at least 2 hours.

Broken Glass

1 small cherry jello
1 small lemon jello
1 small lime jello
4 1/2 cups boiling water
1 package unflavored gelatin
1/4 cup cold water
24 squares graham crackers, crumbled
1/2 cup butter, melted
1/2 cup sugar
1 cup pineapple juice
1 pint Cool Whip®


Dissolve each package of Jello in 1 1/2 cups hot water. Pour each into a shallow pan and refrigerate until set. Mix cracker crumbs, butter and sugar, press into a 9x13 pan, reserve 1/4 cup of mixture. Dissolve 1 envelope unflavored gelatin in cold water. Heat pineapple juice in pan. When juice is hot (not boiling) stir in dissolved unflavored gelatin, remove from heat and let cool until slightly syrupy. When Jello is set cut into cubes. In bowl mix cool whip and juice mixture. Carefully blend Jello cubes and cool whip and pour over graham cracker crust. Sprinkle reserved graham cracker crumbs on top. Refrigerate overnight until set.

Caramel Apple Snicker Salad

           1 small instant vanilla pudding mix
           1/2 cup milk
           12 ounce cool whip
           1/2 cup caramel sauce
           2 cups apples, cored and chopped
           2 cups Snicker bars, cut into bite size pieces
           1 cup mini marshmallows

           In a large mixing bowl combine pudding mix
           and milk, mix for 2 minutes. Fold in cool whip
           and caramel sauce. Add apples snickers and
           marshmallows, stir to combine. Cover and 
           refrigerate at least 3 hours.

          

Caramel Apple Square

3 large, 4 medium apples, peeled and sliced
1/2 cup water
1 cup sugar, divided
2 1/2 tablespoons flour
2 1/2 tablespoons cinnamon
1 3/4 cups flour
1 cup quick-cooking oats
1/2 cup brown sugar, packed
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, cold
20 caramels
1 can sweetened condensed milk


Preheat oven to 375 degrees. In a pan put apples, water and 1/2 cup sugar, cook until thoroughly steamed. Combine 1/2 cup sugar 2 - 3 tablespoons flour and cinnamon; add to cooked apples, set aside. In a large bowl combine flour, oats, sugar, baking soda and salt; cut in butter until mixture is crumbly. Reserve 1 1/2 cups crumb mixture; press remainder on bottom of 13x9 pan. Bake 15 minutes. Melt caramels with sweetened condensed milk over low heat until smooth. Spoon apples over baked crust, top with caramel mixture and top with reserved crumbs. Bake for 20 minutes or until set.

Caramel Apple Trifle

1 package yellow cake mix
6 cups cold milk
3 packages vanilla pudding mix, instant 3.4 oz
1 teaspoon apple pie spice, * see note
12 1/4 ounces caramel topping, divided
2 cans apple pie filling, 21 oz.
32 ounces cool whip Lite®, divided


Prepare cake per directions in 2 round cake pans. Cool completely. In a large bowl mix pudding, milk and spices for two minute, let stand for 2 minutes to a soft set. Cut one cake to fit in the bottom of the trifle bowl. Poke holes in cake with a wood dowel; gradually pour 1/3 of caramel sauce over cake. Cover with half of the pudding; 1 can of apple filling, then half of the cool whip. Beginning with the second cake repeat layers. Cover with reserved caramel topping. Refrigerate until serving.

* Note : Apple spice substitute; mix together 1/2 teaspoon ground cinnamon, 1/4 teaspoon of nutmeg, 1/8 teaspoon of allspice and a dash of ginger.