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Name: Tempting Caramel Apple Pudding with Gingersnap Crust
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 15
Cuisine: not set
Ingredients: 2 cups Crushed Gingersnap cookies About 40 cookies; 1/3 Cup Butter Melted; 1 8 oz package Cream cheese Softened; 1/4 Cup Sugar; 3 1/4 Cups Cold 2% milk Divided; 1 8 oz carton Frozen whipped topping Thawed, divided; 2 3.4 oz packages Instant butterscotch pudding mix; 1/2 Cup Hot caramel ice cream topping Divided; 1 Medium gala apple Chopped; 1 Medium Granny Smith apple Chopped; 1/3 Cup Dry roasted peanuts Chopped

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INGREDIENTS

2 cups Crushed Gingersnap cookies ; About 40 cookies
1/3 Cup Butter ; Melted
1 8 oz package Cream cheese ; Softened
1/4 Cup Sugar
3 1/4 Cups Cold 2% milk ; Divided
1 8 oz carton Frozen whipped topping ; Thawed, divided
2 3.4 oz packages Instant butterscotch pudding mix
1/2 Cup Hot caramel ice cream topping ; Divided
1 Medium gala apple ; Chopped
1 Medium Granny Smith apple ; Chopped
1/3 Cup Dry roasted peanuts ; Chopped

Servings

INSTRUCTIONS

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.

NOTES

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Tempting Caramel Apple Pudding with Gingersnap Crust

2 cups Crushed Gingersnap cookies About 40 cookies
1/3 Cup Butter Melted
1 8 oz package Cream cheese Softened
1/4 Cup Sugar
3 1/4 Cups Cold 2% milk Divided
1 8 oz carton Frozen whipped topping Thawed, divided
2 3.4 oz packages Instant butterscotch pudding mix
1/2 Cup Hot caramel ice cream topping Divided
1 Medium gala apple Chopped
1 Medium Granny Smith apple Chopped
1/3 Cup Dry roasted peanuts Chopped

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.

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Nutrition

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Serving Size: 1 Serving (36g)
Recipe Makes: 15 Servings

Calories: 129
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 %
Powered by: USDA Nutrition Database 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.

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Calories per serving: 129

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