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Tempting Caramel Apple Pudding with Gingersnap Crust Recipe

Tempting Caramel Apple Pudding with Gingersnap Crust Recipe photo by Taste of Home

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The crunchy apple topping gives way to a creamy layer of cream cheese and butterscotch-caramel pudding. The gingersnap crust lends a spicy touch. —Margaret Wilson, Sun City, California

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Tempting Caramel Apple Pudding with Gingersnap Crust Recipe

Prep: 30 min. + chilling

Yield: 15 Servings

30 30

Ingredients

2 cups crushed gingersnap cookies (about 40 cookies)
1/3 cup butter, melted
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
3-1/4 cups cold 2% milk, divided
1 carton (8 ounces) frozen whipped topping, thawed, divided
2 packages (3.4 ounces each) instant butterscotch pudding mix
1/2 cup hot caramel ice cream topping, divided
1 medium Red Delicious, Gala or Cortland apple, chopped
1 medium Granny Smith apple, chopped
1/3 cup dry roasted peanuts, chopped

Directions

In a small bowl, mix crushed cookies and butter until blended; press onto the bottom of a greased 13-in. x 9-in. baking dish. Refrigerate for at least 15 minutes.
Meanwhile, in a large bowl, beat the cream cheese, sugar and 1/4 cup milk until smooth. Fold in 1 cup whipped topping; spread over crust.
In a large bowl, whisk the remaining milk and pudding mixes for 2 minutes; let stand for 2 minutes or until soft-set. Stir in 1/4 cup caramel topping. Spoon over cream cheese layer. Cover and refrigerate for 15 minutes.
Spread remaining whipped topping over top. Cover and refrigerate for at least 4 hours or until filling is firm.
Just before serving, top with apples; drizzle with remaining caramel topping. Sprinkle with peanuts. Yield: 15 servings.

Originally published as Tempting Caramel Apple Pudding with Gingersnap Crust in Taste of Home August/September 2012, p63

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Reviews for Tempting Caramel Apple Pudding with Gingersnap Crust

Tempting Caramel Apple Pudding with Gingersnap Crust

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Reviewed on Nov. 23, 2012 by deekaycee

Made it for Thanksgiving and it was a fav of the crowd.

Reviewed on Nov. 20, 2012 by zorach

i took this to a church dinner and,everyone loved it,they almost lick the dish.then they asked for the recipe

Reviewed on Nov. 20, 2012 by zorach

i took this to a church dinner and,everyone loved it,they almost lick the dish

Reviewed on Oct. 09, 2012 by mjw

This new recipe will become a fall favorite from now on - I made it for my ladies club meeting and they went wild over it. Planning to make it agin this week for a church group meeting.