1 ready made graham cracker crust*
8 ounces cream cheese, at room temperature
1 jar caramel ice cream topping, divided
1 (12 ounce) container whipped topping, thawed
1 king-size caramel, peanut, nougat candy bar, broken into bite-size pieces
Spread 1/2 the jar of ice cream topping and over bottom of crust.
In a medium size bowl whip the cream cheese and remaining ice cream topping, and mix well. Whip in the whipped topping. With a spoon fold in the caramel, peanut, nougat candy bar pieces. Spread over the the crust. Refrigerate for at least one hour. Keep refrigerated.
*Would be good with chocolate crust as well.
**I like sprinkling chopped candy bar on top as well for decoration and/or drizzle a little caramel and chocolate sauce on top.
Not a NESTLÉ®-tested recipe.