2 cups crushed graham crackers,
1/4 C. Sugar,
1 stick (melted) butter and press into 9×13 pan. (I stick in the freezer while I make the topping so it sets)
2 blocks of 8 ounce cream cheese (softened) & 4 C powdered sugar.
Then, fold in 12 ounces Cool Whip.
Top over the graham cracker crust.
Top with diced red & green apples & drizzle with sundae caramel sauce.