6 1/2 cups water
8 fluid ounces caramel ice cream topping
8 ounces cream cheese, softened
4 eggs
Fill a quart of the bottom of a 2 quart saucepan with water. Stir in caramel and cream cheese. Simmer on medium-low heat 40 minutes, until quite thick and bubbly.
In a medium bowl, beat eggs. Whisk cool custard into warmed saucepan, stirring constantly. Return mixture to cold pan and stir in cream cheese.
Pour enough cold water to just cover each layer of the mixture to completely cover. Chill 10 minutes before serving.