from Dianna Thompson
Makes 10 – 12 servings
1 20 oz. roll Refrigerated Sugar Cookie Dough
¼ cup All Purpose Flour
2 3-oz. pkgs. Cream Cheese, softened
⅓ cup Peanut Butter
¼ tsp. Ground Cinnamon
¼ cup packed Brown Sugar
½ tsp. Vanilla
1 medium Apple, cored & thinly sliced (I chop the apple, it makes it easier to slice)
Lemon Juice (optional)
¼ cup Caramel Ice Cream Topping
½ cup Peanuts, chopped
For the crust, knead together cookie dough and flour in a large bowl. Place dough in a greased 12 to 13 inch pizza pan; press from center to edges to form crust. Bake at 375° for 12 minutes or until golden. Cool in pan on wire rack.
For topping, combine cream cheese, peanut butter, brown sugar and vanilla. Beat until combined. Spread onto cooled crust. If desired, cover and chill overnight.
Before serving, toss apple with lemon juice, if desired. Arrange apple on top of topping, sprinkle with cinnamon.
Drizzle with caramel topping and sprinkle with peanuts. Slice and serve.