Crust: 2c graham cracker crumbs
1/2c finely chopped peanuts
1/2c butter, melted
Layer 1: 8oz cream cheese, softened
1 1/2c whipped topping
1c powdered sugar
Layer 2: 2 small boxes cheesecake pudding
2 1/2c milk
1/2c whipped topping
Layer 3: apple pie filling
1/4c caramel sauce
Topping: remaining whipped topping (12oz in the entire recipe)
1/3c chopped peanuts
caramel sauce


  1.      In a medium mixing bowl, combine graham cracker crumbs, peanuts, butter
    2.  Press into 9×13 baking dish; bake at 350* for 14 minutes.  Remove from oven and cool completely
    3.  In a separate mixing bowl, combine cream cheese, powdered sugar, and 1 1/2c whipped topping.  Mix until smooth and spread evenly over cooled crust.  Refrigerate while you are preparing the next layer
    4.  Combine cheesecake pudding and milk.  Whisk and let stand until pudding thickens.  Stir in 1/2c whipped topping and mix until smooth.  Spread evenly over cream cheese layer in pan
    5.  Top with apple filling and remaining whipped topping.  Refrigerate at least 4 hours or overnight
    6.  Before serving, sprinkle with chopped peanuts and drizzle with caramel

Recipe from: lemontreedwelling