Old Fashioned Lemon Bars 739600 - 2/51 oz.
Scoopable Cheesecake 739615 - 2/80 oz.
Sliced 3 Layer Chocolate Mondo Cake 736412 - 2/80 oz.
Ultimate Chocolate Cake 736409 - 2/90 oz.
Chocolate Chip Cookie Dough 738526 - 213/1.5 oz.
Heath Bar Crunch Cookie Dough 739128 - 213/1.5 oz.
Lemon Cooler Cookie Dough 738530 - 106/3 oz.
Triple Chocolate Cookie Dough 738542 - 213/1.5 oz.
10% Butterfat Vanilla Ice Cream 755553 - 1/3 gal.
12% Butterfat Vanilla Ice Cream 755556 - 1/3 gal.
10’’ Italian Lemon Crème Cake 736922 - 2/66 oz.
10’’ New York Vanilla Cheesecake 736919 - 2/70 oz.
9” Three Layer Carrot Cake 736917 - 2/96 oz.
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EZ8 Dessert Bar Variety 729330 - 1/8 ct.
10’’ Baked Apple Lattice Pie 733520 - 6/10”
Large Pound Cake Loaf 722009 - 12/16 oz.
Mini Key Lime Pie 721800 - 24/2.8 oz.
Mini Peanut Butter Crème Pie 721801 - 24/3.1 oz.
Creamy Caramel Topping 367193 - 6/#5 can
Crushed Pineapple Topping 366912 - 6/#5 can
Designer Caramel Topping 350654 - 12/17 oz.
Designer Chocolate Topping 350658 - 12/16 oz.
Sliced Strawberry Topping 366914 - 6/#5 can
Cheesecake Dessert Whip 709175 - 6/24 oz.
On Top Mallow 709052 - 6/16 oz.
On Top Original Whipped Topping 709055 - 12/16 oz.
RTU Non-Dairy Whip Topping 709170 - 12/16 oz.
1 each Sweet Source10” New York Vanilla Cheesecake (736919) 2 each ProAct Granny Smith Apples (100957) 1/4 tsp. Baron Spices Ground Cinnamon (290826) 1/2 Tbsp. Water1/2 cup Lyons Creamy Caramel Topping (367193) 1/2 cup Fisher Pecan Halves (431215)
PREP | Thaw cheesecake. Combine the apples, cinnamon and water in a medium microwavable bowl. Cover the bowl tightly with plastic wrap and microwave on high until the apples are tender, 3 to 4 minutes. Carefully uncover the bowl and pour off any liquid. Let the apples cool completely.
Transfer the cheesecake to a rimmed serving plate. Top with the cooled apples, then drizzle all over with the caramel sauce just before serving.
