In a small bowl, mix crushed cookies and butter until blended; press onto the bottom of a greased 13x9 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 chopped peanuts.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (36g)|
|Recipe Makes: 15 Servings|
|Calories from Fat: 70 (54%)|
|Amt Per Serving||% DV|
|Total Fat 7.8g||10 %|
|Saturated Fat 4.8g||24 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 12.5mg||4 %|
|Sodium 64mg||2 %|
|Potassium 36.5mg||1 %|
|Total Carbohydrate 14.5g||4 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 14.2g|
|Protein 1.1g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 129
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