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
- Grease a 9x13-inch baking dish.
- 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.
- 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.
- 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.
- Spread the remaining whipped topping over the pudding layer. Cover and refrigerate at least 4 hours, or until firm.
- 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.
Cup of Yum
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.