|3½ cup||Cool whip whipped topping|
|2 cups||Graham cracker crumbs|
|1½||Apple; coarsely chopped, pe led|
|½ cup||Karo light corn syrup|
|1 teaspoon||Butter or margarine, softene|
|1⅓ cup||Walnuts; chopped|
Beat eggs in large bowl with a fork. Combine the whipped topping, graham cracker crumbs, apple, cinnamon, nutmeg and ¼ cup of the corn syrup; gently fold into eggs until blended. Spread evenly into greased 9" square pan. Combine remaining corn syrup, butter and nuts. Spoon evenly over batter. bake @ 350 degrees for 45 minutes, or until cake springs back when lightly pressed. Cool in pan. Serve with additional whipped topping, ifdesired.
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