Instructions

• In a large bowl, place the 2 (8-ounce) packages cream cheese (room temperature) and 1 cup sugar. Use a hand-held mixer to beat until smooth and fluffy and no lumps remain.
• Add 3/4 cup heavy cream, 1 teaspoon vanilla extract, and a pinch of salt to the cream cheese mixture. Beat until the mixture is thick, light, and spreadable.
• Line an 8-inch square baking dish with plastic wrap, leaving some overhang to help lift the dessert out later.
• Arrange 16 Ritz crackers in a single even layer on the bottom of the prepared dish.
• Spread one-third of the cream cheese mixture in an even layer over the 16 crackers. Drizzle 1/4 cup of the salted caramel sauce evenly over this cream layer.
• Add a second layer of 16 Ritz crackers on top of the caramel. Spread a second one-third of the cream cheese mixture evenly over this cracker layer, then drizzle another 1/4 cup salted caramel sauce evenly on top.
• Add a third layer of 16 Ritz crackers. Spread the final one-third of the cream cheese mixture evenly over these crackers, then drizzle the remaining 1/4 cup salted caramel sauce evenly on top.
• Place the last 16 Ritz crackers as the top layer. Spread 2 cups Cool Whip (or freshly whipped cream) evenly over the top layer of crackers.
• Cover the dish tightly with the plastic wrap and refrigerate for at least 8 hours or overnight to allow the layers to set and the crackers to soften.
• When ready to serve, remove the plastic wrap, lift the dessert from the dish (using the overhanging wrap if you used it), slice into squares, and drizzle additional salted caramel sauce on top as desired. Serve chilled.