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Tempting Caramel Apple Pudding with Gingersnap Crust

 Tempting Caramel Apple Pudding with Gingersnap Crust
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
15 ServingsPrep: 30 min. + chilling


  • 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


  • In a small bowl, mix crushed cookies and butter until blended; press
  • onto the bottom of a greased 13x9-in. baking dish. Refrigerate for
  • at least 15 minutes.
  • Meanwhile, in a large bowl, beat cream cheese, sugar and 1/4 cup milk
  • until smooth. Fold in 1 cup whipped topping; spread over crust.
  • In a large bowl, whisk remaining milk and pudding mixes 2 minutes;
  • let stand 2 minutes or until soft-set. Stir in 1/4 cup caramel

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Tempting Caramel Apple Pudding with Gingersnap Crust (continued)

Directions (continued)

  • topping. Spoon over cream cheese layer. Cover and refrigerate 15
  • minutes.
  • Spread remaining whipped topping over top. Cover and refrigerate 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.