Tempting Caramel Apple Pudding with Gingersnap Crust

Name: Tempting Caramel Apple Pudding with Gingersnap Crust
Prep time: 30 min
Total time: 30 min
Yield: 15 servings.
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

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

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 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 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.

Nutrition Facts

1 piece: 347 calories, 16g fat (10g saturated fat), 30mg cholesterol, 467mg sodium, 43g carbohydrate (31g sugars, 1g fiber), 5g protein.

Originally published as Caramel Apple Crunch in Taste of Home August/September 2012

Reviews

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Emdodz

Nov 26, 2014

Every time I make this it is a hit! My all time favorite dessert!!
sisterbeauty

Oct 7, 2014

an amazing dessert !! can't wait to make it again for a church function ,delicious my family loved it !
WagnerLes

Jun 24, 2014

Very delicious dessert! I didn't have caramel, so I used peanut butter topping - just as good!
Mommalovespink

Dec 17, 2013

AMAZING!! The combination of flavors was delightful. You know it is good when you can't wait to have an excuse to make it again!
brittconnmom

Oct 8, 2013

Delish!!!
deekaycee

Nov 23, 2012

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

Nov 20, 2012

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

Nov 20, 2012

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

Oct 9, 2012

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.