NO-BAKE CARAMEL APPLE PUDDING WITH GINGERSNAP CRUST

Well, hello there fall. You sort of snuck up on me. The last I remember I was hugely pregnant and it was still incredibly hot at the end of September.

Fast forward a few weeks… our new baby is sleeping peacefully in front of me and I’m covered in a blanket catching up on Blacklist. Life is so good.

Cooler weather means blankets, hot chocolate, and pumpkin and apple everything! One of my favorite fall indulgences is a big caramel apple (I never cared for candied apples) – bonus if it’s covered in another layer of chocolate and rolled in goodies like peanuts or chocolate chips. My favorites come from the Rocky Mountain Chocolate Factory, but I’ll take any that I can find!

Which is why I was immediately drawn to this amazing dessert. Lots of chopped fresh apple, caramel sauce, a cream cheese layer and a gingersnap crust. AMAZING!

INGREDIENTS:

For the Crust:

• 2 cups crushed gingersnap cookie crumbs (about 40 cookies)
• ⅓ cup (76 grams) unsalted butter, melted

For the Cream Cheese Layer:

• 8 ounces cream cheese, at room temperature
• ¼ cup (50 grams) granulated sugar
• ¼ cup (60 ml) milk
• 1 cup Cool Whip

For the Pudding Layer:

• 2 (3.4-ounce) packages butterscotch or caramel pudding
• 3 cups (720 ml) milk
• ¼ cup caramel sauce

For the Topping:

• Cool Whip
• 1 medium Red Delicious, Gala or Cortland apple, cored and coarsely chopped
• 1 medium Granny Smith Apple, cored and coarsely chopped
• ¼ cup caramel sauce
• ⅓ cup (47 grams) dry roasted peanuts, coarsely chopped

DIRECTIONS:

1. Grease a 9×13-inch baking dish.
2. 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. Make the Cream Cheese 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.
4. Make the Pudding 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.
5. Spread the remaining whipped topping over the pudding layer. Cover and refrigerate at least 4 hours, or until firm.
6. 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.

RECIPE NOTES:

Note: You will need one 8-ounce container of Cool Whip for this recipe; it is divided between the cream cheese layer and topping.

More Deliciouse Recipes NO-BAKE CARAMEL APPLE PUDDING WITH GINGERSNAP CRUST@browneyedbaker.com

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