Toffee Apple Crunch

• 1 tablespoon caster sugar
• 1/2 cup (125ml) water
• 3 Granny Smith apples, peeled, cored, each sliced into twelve pieces
• 1/2 cup cream
• 250g block PHILADELPHIA Cream Cheese, softened and cubed
• 1 tablespoon caster sugar, extra
• 60g cinnamon bagel chips or cinnamon biscuits

1. Combine sugar and water in a frypan over medium heat stirring until sugar is dissolved.
2. Boil without stirring until golden brown.
3. Add the apples, cook over low heat for 5 minutes until tender but still firm.
4. Remove apples and stir though cream to make a caramel sauce, cool.
5. Beat Philly* with an electric mixer until smooth, add sugar and beat until dissolved.
6. Gradually beat in 1/4 cup caramel sauce until thick and smooth.
7. Place 3 slices of apples in the base of 4 x 1 cup capacity serving glasses.
8. Top with 2 tablespoons the Philly* mixture and sprinkle with 1/8 of the bagel chips.
9. Repeat with another layer, and top remaining slices of apple.
10. Drizzle with the last of the caramel sauce, then serve.

caster sugar, water, apples, cream, philadelphia cream cheese, caster sugar, cinnamon bagel

Taken from www.kraftrecipes.com/recipes/toffee-apple-crunch-103586.aspx (may not work)