- 1 tablespoon butter
- 1 large Granny Smith apple, thinly sliced
- 1/4 cup packed brown sugar, divided
- 1/2 teaspoon ground cinnamon
- 9 1/4 HONEY MAID Honey Grahams, divided
- 1 pkg. (8 oz.) Neufchatel cheese, softened
- 3 tablespoons toffee bits
- 1 1/2 cup thawed frozen light whipped topping, divided
How to Make It
MELT butter in large nonstick skillet on medium-high heat. Add apples; stir until evenly coated with butter. Cook 8 to 10 min. or until tender, stirring frequently. Add 2 Tbsp. sugar and cinnamon; cook and stir 1 to 2 min or until sugar is melted and mixture is well blended. Cool.
CUT 3 whole grahams into quarters using a serrated knife; set aside. Line 9-inch pan with foil, extending ends of foil over sides. Place remaining grahams on bottom of prepared pan, cutting as necessary to form even layer. Stand reserved grahams around edges of pan.
MIX Neufchatel and remaining sugar in medium bowl until blended. Gently stir in toffee bits and 1 cup whipped topping; spread over grahams on bottom of pan. Top with apple mixture.
REFRIGERATE dessert 2 hours. Use foil handles to remove dessert from pan just before serving; top with remaining whipped topping.
Nutrition per serving:
Total fat 9 g
Saturated fat 5 g
Trans fat 0.5 g
Cholesterol 15 mg
Sodium 170 mg
Carbohydrate 22 g
Dietary fiber 1 g
Sugars 14 g
Protein 2 g
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 2 %DV
Iron 2 %DV