1 (18 ounce) tube refrigerated sugar cookie dough
8 ounces cream cheese, softened
1/2 cup peanut butter
1/2 cup packed brown sugar
2 tablespoons milk
4 cups sliced peeled tart apples (about 3 large)
1 (12 ounce) can lemon-lime soda
1 teaspoon ground cinnamon
1/2 cup caramel ice cream topping
1/3 cup chopped pecans
Press cookie dough into a greased 14-inch pizza pan. Bake at 350 degrees F for 20 minutes or until golden brown. Cool on a wire rack. Run a large flat spatula under crust to loosen from pan.
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In a mixing bowl, beat cream cheese, peanut butter, brown sugar and milk until smooth. Spread over the cooled crust.
In a bowl, combine apples and lemon-lime soda; drain well. Toss apples with cinnamon; arrange over cream cheese. Drizzle with the caramel topping and sprinkle with pecans. Cut into wedges.
Yields 8 to 10 servings.
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