1 (18 oz.) tube refrigerated sugar cookie dough
8 oz. cream cheese, softened
1/2 C. peanut butter
1/2 C. packed brown sugar
2 T. milk
4 C. sliced peeled tart apples (about 3 large)
1 (12 oz.) can lemon-lime soda
1 tsp. ground cinnamon
1/2 C. caramel ice cream topping
1/3 C. chopped pecans

Press cookie dough into a greased 14-inch pizza pan. Bake at 350ºF for 20 minutes or until golden brown. Cool on a wire rack. Run a large flat spatula under crust to loosen from pan. In a mixing bowl, beat cream cheese, peanut butter, brown sugar and milk until smooth. Spread over the cooled crust. In a bowl, combine apples and lemon-lime soda; drain well. Toss apples with cinnamon; arrange over cream cheese. Drizzle with the caramel topping and sprinkle with pecans. Cut into wedges. Yields 8 to 10 servings.

 Recipe By The Gourmet Mom
Lisa Montalva
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