Creamy Caramel Sauce

8 oz of Neuchatel (Light Cream Cheese)

1/4 Sweet Cream Butter

Milk (I used Skim)

2 or more cups of Brown Sugar

This recipe was inspired by my friend and former roommate, Caitlin Cameron.  She made the best frosting from cream cheese, using brown sugar so that I could also enjoy. 

On that note, start by heating the cream cheese in a saucepan.  Add the butter and stir until thoroughy blended.  Add milk until it is a runny yet creamy mixture.  Finally, stir in brown sugar until it thickens into a caramel consistency that you would put on a sundae.  Ta-da!  Pour warm over anything!  It comliments cake, cinnamon rolls, and almost anything.  I refrigerated my leftovers in a jar and dipped tart green apples in the caramel.