Jen Lacasse, Calais, ME
St. Croix Quilters April '09 Business Meeting
2 cups cold milk
1 pkg. (3.4 oz) instant vanilla pudding mix
1 pkg. (8 oz) cream cheese, softened
1 carton (8 oz) frozen whipped topping, thawed, divided
1 loaf angel food cake, cut into 1-inch cubes
1 jar (12 ¼ oz) caramel ice cream topping
3 medium red apples, chopped (unpeeled, if you like)
1 ½ tsp. ground cinnamon
In a bowl, whisk milk and pudding together for 2 minutes. Let stand for 2 minutes or until soft set. Beat in cream cheese until smooth then fold in 1 cup whipped topping.
In a 3-quart clear glass bowl, layer a third of the cake cubes, a third of the caramel topping, a third of the apples, 1/2 tsp cinnamon and a third of the cream cheese/pudding mixture. Repeat layers twice. Garnish with remaining whipped topping.
Chill until serving.