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
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
Reviews
Every time I make this it is a hit! My all time favorite dessert!!
an amazing dessert !! can't wait to make it again for a church function ,delicious my family loved it !
Very delicious dessert! I didn't have caramel, so I used peanut butter topping - just as good!
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!
Delish!!!
Made it for Thanksgiving and it was a fav of the crowd.
i took this to a church dinner and,everyone loved it,they almost lick the dish.then they asked for the recipe
i took this to a church dinner and,everyone loved it,they almost lick the dish
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