Caramel Apple Pudding with Gingersnap Crust Recipe

Ingredients

• 2 cups crushed gingersnap cookies (about 40 cookies)
• 1/3 cup butter, melted
• 1 package (8 ounces) cream cheese, softened
• 1/4 cup Imperial Sugar® / Dixie Crystals® Granulated Sugar
• 3-1/4 cups cold 2% milk, divided
• 1 carton (8 ounces) frozen whipped topping, thawed, divided
• 2 packages (3.4 ounces 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

• In a small bowl, mix crushed cookies and butter until blended; press onto the bottom of a greased 13-in. x 9-in. 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 peanuts. Yield: 15 servings.