8 ounces softened cream cheese

½ cup powdered sugar

½ teaspoon ground cinnamon

8 ounces whipped topping

12 gingersnap cookies

1 tablespoon melted butter

20 ounces Bob Evans Glazed Apples

2 tablespoons caramel sauce

Add softened cream cheese to an electric mixer bowl and beat until smooth, about 1 minute. Add powdered sugar and ground cinnamon and beat at low speed until well combined. Fold in whipped topping.
Place gingersnap cookies in a zip top bag and crush into crumbs. Pour into a bowl and combine with melted butter. Spoon about 2 tablespoons into each of 4 8 oz serving bowls. Top each with about ½ cup of cream cheese mixture.
Run a knife through the Glazed Apples to cut any large slices into bite- sized pieces.
Spoon glazed apples over cream cheese mixture. Drizzle each with caramel sauce.
Garnish with a few gingersnap crumbs if desired.
Refrigerate until ready to serve.