TEMPTING CARAMEL APPLE PUDDING WITH GINGERSNAP CRUST RECIPE

Tempting Caramel Apple Pudding with Gingersnap Crust Recipe image

Provided by @MakeItYours

Number Of Ingredients 12

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

Steps:

In a small bowl, mix crushed cookies and butter until blended; press onto the bottom of a greased 13-in. x 9-in. baking dish. Refrigerate for at least 15 minutes.
Meanwhile, in a large bowl, beat the cream cheese, sugar and 1/4 cup milk until smooth. Fold in 1 cup whipped topping; spread over crust.
In a large bowl, whisk the remaining milk and pudding mixes for 2 minutes; let stand for 2 minutes or until soft-set. Stir in 1/4 cup caramel topping. Spoon over cream cheese layer. Cover and refrigerate for 15 minutes.
Spread remaining whipped topping over top. Cover and refrigerate for 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.