Tempting Caramel Apple Puddingg with Gingersnap Crust

Categories: pudding-custards-mousse- flan

Ingredients

• 2 cups crushed gingersnap cookies (about 40 cookies)
• 1/3 cup butter, melted
• 1 pkg. (8 oz.) cream cheese, softened
• 1/4 cup sugar
• 3 1/4 cups cold 2% milk, divided
• 1 carton (8 oz.) frozen whipped topping, thawed, divided
• 2 pkg. (3.4 oz. each) instant butterscotch pudding mix
• 1/2 cup hot caramel ice cream topping, divided
• 1 medium Red Delicious, Gala, or Cortland apple, chopped
• 1 medium Granny Smith apple, chopped 1/3 cup dry roasted peanuts, chopped

Directions

1. In a small bowl, mix crushed cookies and butter until blended; press onto the bottom of a greased 13- inch x 9- inch baking dish. Refrigerate for a least 15 minutes.
2. 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.
3. 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. S[poon over cream cheese layer. Cover and refrigerate for 15 minutes.
4. Spread remaining whipped topping over top. Cover and refrigerate for at least 4 hours or until filling is firm.
5. Just before serving, top with apples; drizzle with remaining caramel topping. Sprinkle with chopped peanuts.

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