Yield: 9
| Measure | Ingredient |
|---|---|
| 3 \N | Eggs |
| 3½ cup | Cool whip whipped topping |
| 2 cups | Graham cracker crumbs |
| 1½ \N | Apple; coarsely chopped, pe led |
| 1 teaspoon | Cinnamon |
| 1 teaspoon | Nutmeg |
| ½ cup | Karo light corn syrup |
| 1 teaspoon | Butter or margarine, softene |
| 1⅓ cup | Walnuts; chopped |
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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.