1 medium sweet-tart apple (Honeycrisp), cut into 1/4-inch slices
1/3 cup plus 1 tablespoon sugar
1/4 teaspoon ground cinnamon
1 package (8 oz each) cream cheese, softened
1/2 teaspoon maple extract
1 1/2 cups Cool Whip original whipped topping, thawed (from 8-oz container)
1/2 cup coarsely crushed gingersnap cookies (about 6 cookies from 16-oz box)
Heat oven to 350°F. Line 12-inch pizza pan with cooking parchment paper, leaving some to hang over edge of pan. Cut cookie dough into 1/4-inch slices; place in pan. Press evenly over bottom to form crust. Bake 17 to 20 minutes or until golden brown. Cool completely, about 30 minutes. Meanwhile, in small microwavable bowl, mix apples, 1 tablespoon sugar and the cinnamon. Microwave uncovered on High 1 to 2 minutes, stirring after 1 minute, until apples are softened. Cool completely, and drain any liquid from apples. Loosely cover, and refrigerate until ready to serve. In medium bowl, beat cream cheese, remaining 1/3 cup sugar and the maple extract with electric mixer on medium speed until smooth. Add whipped topping; beat just until well mixed. Spread mixture on top of cooled cookie crust; refrigerate 1 hour. Just before serving, arrange apples in single layer on top of cream cheese layer; top with crushed cookies. Cover and refrigerate any remaining cookie.