CARAMEL APPLE DIP

This recipe is so easy and when you dip apples in it, it really does taste like a caramel apple (without the hassle of trying to eat a whole apple off a stick without getting sticky sweet caramel all over yourself--not that that has ever happened to me). To make this yummy fruit dip you will need: 1 8oz. package of cream cheese, softened (I used 1/3 reduced fat cream cheese) 1/2 cup of your favorite caramel sauce, room temp Whip the cream cheese and caramel sauce together in a bowl with a hand mixer (you can use a stand mixer if you want, but I find you have to scrape the bottom far too many times and still hand mix some unless you use a hand mixer). Serve with sliced apples, or any other fruit you have on hand. I am also a huge fan of this dip with sliced pears! Store in the refrigerator in a sealed container (if you happen to have some leftovers). One of my favorite parts about this dip is that it is still creamy and usable right out of the fridge, while a regular caramel sauce hardens and needs to be heated. Gotta love the magical powers of cream cheese!

Chocolate & Peanut Butter Ribbon Dessert

Again, this decadent dessert combines two of my favorite flavors of chocolate and peanut butter.   You can see it's rather to make and the end result as you can see from the pictures won't disappoint any sweet tooth. 

 12  NUTTER BUTTER Cookies, divided
2Tbsp.  butter, melted
1pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2cup  PLANTERS Creamy Peanut Butter
1/2cup  sugar
2tsp.  vanilla
1tub  (12 oz.) COOL WHIP Whipped Topping, thawed, divided
2oz.  BAKER'S Semi-Sweet Chocolate, melted

CRUSH 8 cookies; mix with butter. Press onto bottom of foil-lined 9x5-inch loaf pan.

MIX next 4 ingredients in large bowl with mixer until blended. Whisk in 3 cups COOL WHIP; spoon 1/2 cup into small bowl. Blend in melted chocolate. Spread half the remaining cream cheese mixture over crust; top with layers of chocolate mixture and remaining cream cheese mixture.

FREEZE 4 hours or until firm. Invert onto plate. Remove foil, then re-invert dessert onto platter so crumb layer is on bottom. Coarsely break remaining cookies. Top dessert with remaining COOL WHIP and broken cookies.