Tempting Caramel Apple Pudding with Gingersnap Crust |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 15 |
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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. 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:
1. 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.
2. 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.
3. 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.
4. Spread remaining whipped topping over top. Cover and refrigerate at least 4 hours or until filling is firm.
5. Just before serving, top with apples; drizzle with remaining caramel topping. Sprinkle with peanuts. Yield: 15 servings.
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