Caramel Apple Dessert

1 can apple pie filling

1 angel food cake mix

2 pkgs. (3.4 oz. each) vanilla instant pudding

3 cups cold milk

1 pkg. (8 oz.) cream cheese, softened

1 tub (16 oz.) Cool Whip, thawed

1 jar (12 oz.) caramel topping

cinnamon (or apple pie spice) for garnish

Bake angel food cake as directed on the box, and cool completely or buy an angel food cake. Cut into bite sized cubes, and put in a deep 9 x 13 inch dish. Drizzle with half the caramel topping. Beat together in large bowl, the pudding mixes and cold milk, and beat in the softened cream cheese till smooth, using low speed of electric mixer.

Fold half of the Cool Whip into the pudding mixture. Pour over the cake cubes and caramel topping. Spoon apple pie filling evenly over the top. Top with remaining Cool Whip. Sprinkle generously with cinnamon, or apple pie spice, or pumpkin pie spice and drizzle with the remainder of the caramel topping. Refrigerate until ready to serve; best made ahead at least a few hours. Refrigerate leftovers.