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| PEANUT BUTTER APPLE DESSERT | ||
| Yields 20 servings | ||
| 1-1/2 cups graham cracker crumbs (about 24 squares) 1/2 cup packed brown sugar 1/2 cup plus 1/3 cup peanut butter, divided 1/4 cup butter or margarine, melted 1 pkg. (8 oz.) cream cheese, softened 3/4 cup sugar 1 carton (16 oz.) frozen whipped topping, thawed 2 cans (21 oz. each) apple pie filling 3/4 cup confectioners' sugar 1 tsp. ground cinnamon |
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| In a bowl, combine the cracker crumbs, brown sugar, 1/2 cup peanut butter and butter; spoon half into a 3-qt. bowl. In a mixing bowl, beat cream cheese and sugar until smooth; fold in whipped topping. Spread half over crumb mixture in the bowl. Top with one can of pie filling. Combine confectioners' sugar, cinnamon and remaining peanut butter until crumbly; sprinkle half over pie filling. Repeat layers. Refrigerate until serving. | ||