2 (8 oz.) blocks cream cheese, softened
1/2 cup powdered sugar
1 (16 oz.) carton Marzetti's carmel dip
1 cup Heath toffee bits
7-8 apples, sliced
Beat together cream cheese and powdered sugar. Spread evenly on platter or large plate. Spread caramel dip evenly over cream cheese layer. Sprinkle with toffee bits. Serve with apple slices.
*To keep apples from browning, dip them in pineapple juice after cutting.
(I actually use 1.5 blocks of cream cheese...it fits on my serving dish better, and 2 blocks was a little heavy on the cream, light on the caramel.)
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