Cup of Yum
1. Preheat oven to 350 degrees.
2. In a mixing bowl, add in the graham cracker crumbs, sugar and melted butter. Stir to combine. Press into an 8 inch pie plate.
3. Place in the oven and let bake for 13 minutes. Remove from the oven and let cool.

Filling

1. In a mixing bowl, add in the cream cheese and sugar. Mix on medium until incorporated.
2. Spread the cream cheese into the bottom of the pie crust. Spread it evenly.
3. Spread the caramel apple dip over the cream cheese mixture. Make sure it's evenly spread out. I used the caramel apple dip that you can find next to the apples in the grocery store.
4. Place the diced cinnamon apples on top of the caramel apple dip. They will form a mound.
5. In a mixing bowl, add in the cold heavy cream. Beat on medium/high until the whipped cream becomes thick and forms a soft peak.
6. Add in the powdered sugar and continue to mix on medium/high until stiff peaks form.
7. Set aside about 3/4 cup of the whipped cream to place in a piping bag with the 1M tip.
8. Pile the whipped cream on top of the apples. Be sure to cover the apples completely with the whipped cream and build a little higher mound. I used a cake spatula and smoothed out my whipped cream. I also flattened out the very top so I could add Snickers to it.
9. Place the 3 tablespoons of chopped peanuts on a plate. Grab a handful of the peanuts and press them into the bottom edge of the pie.
10. Add 8 nice tall swirls of whipped cream to the top of the pie where it's flattened out.
11. Cut all the Snickers bites in half. If they're chilled, they'll stay together a little better.
12. Place a snicker on each of the swirls.
13. Place the rest in the center of the pie.
14. Refrigerate until ready to serve.