Adrians Boutique

Sarah Regier
ADRIANS BOUTIQUE
Buhler, Kansas

Crust;
2-1/2 cups crushed graham crumbs
1/2 cup sugar
1 stick of butter, melted
1/2 cup chopped pecans (optional)

***Reserve 1/2 cups of crust mixture for garnish

Middle Layer:
1 package Caramel Apple Dip Mix (Available at Adrians)
  8 oz. softened cream cheese
1-8 oz. CoolWhip® – divided
1-8 oz. can crushed pineapple, well drained

Top Layer:
1 small package instant vanilla pudding
1- 1/2 cups of milk
Remainder of CoolWhip®

Use a 9×13 cake pan. Mix crust ingredients together, pat down on bottom of pan with spoon. Place in freezer to harden for 20 minutes. With a mixer and large bowl blend together well the creamcheese and Caramel Apple Dip Mix. Fold in crushed pineapple, the 1/2 of the CoolWhip®. Spread over the crust layer carefully. Place in refrigerator for 20 minutes to set. Using a medium size bowl, mix the instant pudding according to the directions using only 1-1/2 cups of milk. Gently fold in remaining CoolWhip® and mix well. Spread over the caramel layer and garnish with reserved crumb mixture. Return to refrigerator to set for 1 hour. After serving keep the remaining dessert refrigerated. Makes 10 servings.

ADRIANS BOUTIQUE
118 N Main Street
Buhler, KS 67522
620-543-6488
http://www.adriansonline.com
http://www.facebook.com/adriansboutique
http://www.pinterest.com/adriansboutique