Tempting Caramel Apple Pudding with Gingersnap Crust
Tempting Caramel Apple Pudding with Gingersnap Crust takes about 30 minutes from beginning to end. This recipe serves 15. One serving contains 327 calories, 5g of protein, and 16g of fat. For $1.27 per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. 167 people have tried and liked this recipe. If you have whipped topping, gingersnap cookies, granny smith apple, and a few other ingredients on hand, you can make it. It is brought to you by Taste of Home. Halloween will be even more special with this recipe. Overall, this recipe earns a rather bad spoonacular score of 22%. If you like this recipe, you might also like recipes such as Pumpkin Cheesecake With Gingersnap Crust And Caramel Sauce, Apple-Pear Butter Pie with Gingersnap Crust, and Caramel Pudding Tart with Almond Shortbread Crust.
Servings: 15
Preparation duration: 30 minutes
Ingredients:
1 medium Red Delicious, Gala or Cortland apple, chopped
1/3 cup butter, melted
2 packages (3.4 ounces each) instant butterscotch pudding mix
1/2 cup hot caramel ice cream topping, divided
1 package (8 ounces) cream cheese, softened
1/3 cup dry roasted peanuts, chopped
2 cups crushed gingersnap cookies (about 40 cookies)
1 medium Granny Smith apple, chopped
3-1/4 cups cold 2% milk, divided
1/4 cup sugar
1 carton (8 ounces) frozen whipped topping, thawed, divided
Equipment:
baking pan
bowl
whisk
Cooking instruction summary:
Directions 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. Yield: 15 servings. Originally published as Tempting Caramel Apple Pudding with Gingersnap Crust in Taste of HomeAugust/September 2012, p63 Print Add to Recipe Box Email a Friend
Step by step:
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.
Nutrition Information:
covered percent of daily need
