TEMPTING CARAMEL APPLE PUDDING WITH GINGERSNAP CRUST

Tempting Caramel Apple Pudding with Gingersnap Crust image

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

Provided by Taste of Home

Time 30m

Yield 15 servings.

Number Of Ingredients 11

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 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 : Calories 347 calories, Fat 16g fat (10g saturated fat), Cholesterol 30mg cholesterol, Sodium 467mg sodium, Carbohydrate 43g carbohydrate (31g sugars, Fiber 1g fiber), Protein 5g protein.