Prep Time: 15 Minutes
Cook Time: 7 Hours
Makes 4 servings
1 8-ounce container soft-style
cream cheese (plain or with pineapple)
1/2 cup caramel ice-cream topping
1/2 cup chopped toasted pecans
1 1/2 tablespoons milk (optional)
2 large bananas
2 cups fresh or canned pineapple chunks
1 large apple, cored and cut into 1 1/2-inch chunks
1. For caramel sauce,
in a small saucepan combine cream cheese and caramel ice-cream
topping. Cook and stir till cream cheese melts. Stir in pecans.
If desired, add milk to make a sauce of thinner consistency.
2. Meanwhile, bias-slice bananas
into 1 1/2-inch chunks. On 6 skewers alternately thread pineapple
chunks, apple chunks, and banana chunks, threading banana pieces
crosswise so skewers pierce sides, not center, of banana.
3. Place kabobs on the cooking
grill. Grill about 6 minutes or till heated through, turning
once. Brush with caramel sauce and grill 1 minute more. Pass