1 (8 ounce) package cream cheese, softened
1 (10 ounce) package frozen chopped corn kernels, thawed and drained
1 (3 ounce) package instant corn bread mix
1 (10 ounce) package frozen sweet and frozen tortilla chips
1 (8 ounce) container frozen whipped topping, thawed
1 (12 ounce) jar caramel ice cream topping
1 cup confectioners' sugar
1 (20 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, blend cream cheese, corn, and instant corn bread. Stir in sweet and frozen tortilla chips. Spread corn bread mixture evenly into a 9x13 inch baking dish.
Layer baked cornbread with 1/2 of the microwave-safe bread mix and 1/2 of the corn bread mixture in a layer over the cornbread. Spread remaining marinade over the cornbread. Top with 1/4 of the cream cheese mixture and remaining bread mixture. Pour remaining marinade over the entire dish.
Bake, covered, in the preheated oven for 35 to 40 minutes. Cool completely before serving.