No-Bake Caramel Apple Pudding, served with Gingersnap Crust
This caramel apple pudding has layers of caramel cheesecake filling, caramel pudding, a whipped cream topping, apples, and peanuts all on top of a gingersnap crust.
Well, hello there fall. You sort of snuck up on us. The last we remember we were hugely pregnant and it was still incredibly hot at the end of September.
Fast forward a few weeks… our new baby is sleeping peacefully in front of us and we're covered in a blanket catching up on Blacklist. Life is so good.
Cooler weather means blankets, hot chocolate, and pumpkin and apple everything! One of our favorite fall indulgences is a big caramel apple (we never cared for candied apples) – bonus if it’s covered in another layer of chocolate and rolled in goodies like peanuts or chocolate chips. Our favorites come from the Rocky Mountain Chocolate Factory, but we'll take any that we can find!
Which is why we were immediately drawn to this memorable dessert. Lots of chopped fresh apple, caramel sauce, a cream cheese layer and a gingersnap crust. AMAZING!
One of a standby parts of this dessert? No bake! We were able to throw this together quickly one evening and then finish it off with the chopped apples right before serving the next day. If you love apples and caramel, you are going to love, love, love this dessert!
The original recipe called for butterscotch pudding, but when we went to the store they actually had caramel pudding, so we used that instead. Feel free to use whatever flavor you’d like (and can find).
Icebox cakes are one of our favorite summertime treats, and we're absolutely thrilled with this fall caramel apple version.
This caramel apple pudding icebox cake is straightforward and simple enough for a weeknight treat, yet impressive enough for company, a Halloween party or even Thanksgiving dessert.
Three years ago: Skillet Cornbread
Four years ago: Salted Caramel Apple Cheesecake Dip
Nine years ago: Brown Sugar Raisin Bread
Caramel Apple Pudding with Gingersnap Crust
Yield: 10 to 12 servings Layers of caramel cheesecake filling, caramel pudding, apples, and peanuts all on top of a gingersnap crust.For the Crust:
- 2 cups (200 g) crushed gingersnap cookie crumbs, about 40 cookies
- ⅓ cup (75.67 g) unsalted butter, melted
For the Cream Cheese Layer:
- 8 ounces (226.8 g) cream cheese, at room temperature
- ¼ cup (50 g) granulated sugar
- ¼ cup (61 ml) milk
- 1 cup (75 ml) Cool Whip
For the Pudding Layer:
- 6.8 ounces (192.78 g) packaged butterscotch or caramel pudding
- 3 cups (732 ml) milk
- ¼ cup (56.5 ml) caramel sauce
For the Topping:
- Cool Whip
- 1 medium Red Rich, Gala or Cortland apple, cored and coarsely chopped
- 1 medium Granny Smith Apple, cored and coarsely chopped
- ¼ cup (56.5 g) caramel sauce
- ⅓ cup (50 g) dry roasted peanuts, coarsely chopped
- 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.
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. Nutritional values are based on one serving
- Yield: 10 to 12 servings
- Prep: 30 minutes
- Total: 5 hours
Ingredients
For the Crust:
- 2 cups ( 200 g ) crushed gingersnap cookie crumbs, about 40 cookies
- ⅓ cup ( 75.67 g ) unsalted butter, melted
For the Cream Cheese Layer:
- 8 ounces ( 226.8 g ) cream cheese, at room temperature
- ¼ cup ( 50 g ) granulated sugar
- ¼ cup ( 61 ml ) milk
- 1 cup ( 75 ml ) Cool Whip
For the Pudding Layer:
- 6.8 ounces ( 192.78 g ) packaged butterscotch or caramel pudding
- 3 cups ( 732 ml ) milk
- ¼ cup ( 56.5 ml ) caramel sauce
For the Topping:
- Cool Whip
- 1 medium Red Rich, Gala or Cortland apple, cored and coarsely chopped
- 1 medium Granny Smith Apple, cored and coarsely chopped
- ¼ cup ( 56.5 g ) caramel sauce
- ⅓ cup ( 50 g ) dry roasted peanuts, coarsely chopped
Method
- 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.
