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5.0 from 3 votes

Caramel Apple Pudding with Gingersnap Crust

Layers of caramel cheesecake filling, caramel pudding, apples, and peanuts all on top of a gingersnap crust.

Prep Time
30 mins
Additional Time
4 hrs 30 mins
Total Time
5 hrs
Servings: 10 to 12 servings
Calories: 455 kcal
Course: Dessert
Cuisine: American

Ingredients

For the Crust:
  • 2 cups crushed gingersnap cookie crumbs about 40 cookies
  • ⅓ cup unsalted butter, melted
For the Cream Cheese Layer:
  • 8 ounces cream cheese at room temperature
  • ¼ cup granulated sugar
  • ¼ cup milk
  • 1 cup Cool Whip
For the Pudding Layer:
  • 6.8 ounces packaged butterscotch or caramel pudding
  • 3 cups 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 dry roasted peanuts, coarsely chopped

Instructions

    Cup of Yum
  1. Grease a 9x13-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.

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.
  • Note
  • Nutritional values are based on one serving

Nutrition Information

Calories 455kcal (23%) Carbohydrates 60g (20%) Protein 6g (12%) Fat 21g (32%) Saturated Fat 10g (50%) Cholesterol 50mg (17%) Sodium 423mg (18%) Potassium 307mg (9%) Fiber 2g (8%) Sugar 34g (68%) Vitamin A 665IU (13%) Vitamin C 1.7mg (2%) Calcium 150mg (15%) Iron 1.7mg (9%)

Nutrition Facts

Serving: 10to 12 servings

Amount Per Serving

Calories 455

% Daily Value*

Calories 455kcal 23%
Carbohydrates 60g 20%
Protein 6g 12%
Fat 21g 32%
Saturated Fat 10g 50%
Cholesterol 50mg 17%
Sodium 423mg 18%
Potassium 307mg 7%
Fiber 2g 8%
Sugar 34g 68%
Vitamin A 665IU 13%
Vitamin C 1.7mg 2%
Calcium 150mg 15%
Iron 1.7mg 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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