Caramel-Apple Cheesecake Parfait

• Parfait Base
• 1 qt. Philadelphia Light Brick Cream Cheese Spread, softened
• 1-1/2 cups sugar
• 4 tsp. vanilla
• 1-1/2 qt. prepared Dream Whip Dessert Topping Mix
• Caramelized Apples
• 1/3 cup canola oil
• 2 qt. Granny Smith apples, small diced
• 4 tsp. ground cinnamon
• 1 cup caramel ice cream topping

1. Parfait Base: Combine cream cheese, sugar and vanilla in mixer fitted with paddle attachment on medium speed 2 min.
2. or until smooth, scraping side and bottom of bowl occasionally.
3. Beat on medium high 2 min.
4. Fold in 2 cups (500 mL) Dream Whip (or 1/4 cup 50 mL for trial recipe) to "lighten" mixture.
5. Fold in remaining 1 qt.
6. (1 L) Dream Whip (or 1/2 cup 125 mL for trial recipe) just until combined.
7. Refrigerate until ready to use.
8. Caramelized Apples: Heat oil in saute pan on medium heat.
9. Add apples; cook until lightly caramelized.
10. Drain on paper towels; cool.
11. Sprinkle with cinnamon.
12. For Each Parfait: Fold 1 Tbsp.
13. (15 mL) caramel topping into 1/2 cup (125 mL) Parfait Base just until combined.
14. Pipe into serving glass or small mason jar.
15. Top with 1/3 cup (75 mL) Caramelized Apples.

base, philadelphia light brick cream cheese, sugar, vanilla, dessert topping mix, apples, canola oil, apples, ground cinnamon, caramel ice cream topping

Taken from www.kraftrecipes.com/recipes/caramel-apple-cheesecake-parfait-153641.aspx (may not work)