Caramel Cheesecake Dip

4 ounces regular or reduced-fat cream cheese, room temperature
3 tablespoons International Delight Caramel Macchiato Creamer (or your favorite flavor)
1/2 teaspoon vanilla
1 cup Cool Whip
Caramel Ice Cream Topping

  1. Beat cream cheese with a hand mixer until smooth. Beat in coffee creamer and vanilla. Mix until no lumps remain. Stir in Cool Whip. Chill until ready to serve.
  2. Layer the cheesecake dip in a serving bowl with caramel sauce between the layers and more drizzled on top. If your caramel sauce comes in a jar, put some in a ziploc bag with the tip cut off to drizzle it.
  3. Serve with graham crackers or fruit, it’s especially good with apples.

For a sugar-free dip, use sugar-free creamer, Cool Whip, and caramel. For low-fat, use the low-fat Caramel Macchiato Creamer, reduced fat cream cheese, and Cool Whip Free or Light.

Original Recipes visit: Caramel Cheesecake Dip @

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