2 medium cooking apples, peeled, cored and thinly sliced (about 2 cups)
1 pt. (3 cups) vanilla ice cream
6 Tbsp. caramel ice cream topping
12 NABISCO Ginger Snaps, coarsely broken
Instructions
MELT butter in large skillet on medium heat. Stir in brown sugar. Add apples; toss to coat. Cook 4 to 5 minutes or until apples are tender, stirring frequently.
SCOOP ice cream evenly into 6 dessert dishes; cover evenly with the warm apple mixture. Top each sundae with 1 Tbsp. of the topping and about 2 Tbsp. of the ginger snap pieces.
