Caramel Apple Pudding with...Caramel Apple Pudding with Gingersnap Crust

Caramel Apple Pudding with Gingersnap Crust requires roughly 5 hours from start to finish. This recipe serves 10 and costs $1.2 per serving. One portion of this dish contains about 7g of protein, 30g of fat, and a total of 492 calories. 1 person found this recipe to be tasty and satisfying. It will be a hit at your Halloween event. It works well as a dessert. A mixture of gingersnap cookie crumbs, flavorful, cool whip, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Brown Eyed Baker. All things considered, we decided this recipe deserves a spoonacular score of 0%. This score is very bad (but still fixable). Apple Custard Pie With Oatmeal Crust, Brandy-Apple Mini Pies With Cornmeal Crust, and Classic Apple Pie with Perfect Crust are very similar to this recipe.

Ingredients

Cooking Instructions

1. 01

   Grease a 9x13-inch baking dish.

2. 02

   Make the Crust: In a small bowl, stir together the crushed cookies and butter until blended; press evenly into the bottom of of the prepared pan. Refrigerate for at least 15 minutes.

3. 03

   Make the Cream Cheese

4. 04

   Layer: Meanwhile, in a large bowl, beat the cream cheese, sugar and milk on medium speed until smooth. Fold in 1 cup of the Cool Whip; spread over crust.

5. 05

   Make the Pudding

6. 06

   Layer: In a large bowl, whisk the pudding mixes and milk for 2 minutes; let stand for an additional 2 minutes. Stir in the caramel sauce. Spoon over cream cheese layer and gently spread into an even layer. Cover and refrigerate for at least 15 minutes.

7. 07

   Spread the remaining whipped topping over the pudding layer. Cover and refrigerate at least 4 hours, or until firm.

8. 08

   Just before serving, top evenly with apples, drizzle with caramel sauce, and sprinkle with peanuts. Leftovers can be stored in the refrigerator for up to 4 days.