- Cool Whip, thawed (1 tub)
- 8 ounces Cream Cheese, at room temperature
- Caramel Sauce
- Candy Baking Bits ( I used butterfinger baking bits)
- Sliced Apples
- Salted Pretzels

Let cream cheese sit until at room temperature. Defrost cool whip for 4 hours in the refrigerator. Place cream cheese and thawed cool whip into a medium mixing bowl. Mix on low until cool whip and cream cheese are combined.

Drizzle caramel sauce over the top of the dip and sprinkle with leftover candy baking bits.

While the dip is chilling, slice up apples. Serve dip with sliced apples and salted pretzels!

Let cream cheese sit until at room temperature. Defrost cool whip for 4 hours in the refrigerator. Place cream cheese and thawed cool whip into a medium mixing bowl. Mix on low until cool whip and cream cheese are combined.

Drizzle caramel sauce over the top of the dip and sprinkle with leftover candy baking bits.

While the dip is chilling, slice up apples. Serve dip with sliced apples and salted pretzels!