• 2, 8 oz packages low-fat cream cheese
  • 1, 8-10 oz jar caramel sauce
  • 1/2 C brown sugar
  • 1/2 C granulated sugar
  • 2 tsp vanilla
  • 1/2-3/4 C dry roasted salted almonds
  • 4 apples (usually Granny Smith)
  • 2 Tbl lemon juice


  1. Allow cream cheese to soften, mix in sugars and vanilla. Spread in bottom of 9×13 inch pan. Top with caramel sauce. Sprinkle with nuts. Refrigerate.
  2. Slice apples, immediately putting them into a gallon zip-top bag with lemon juice and 2 tablespoons of cold water (to keep them from browning). Occasionally close bag and toss to coat. Refrigerate.
  3. When ready to serve, put apples in a serving dish and set out next to caramel sauce.