Apple Pie Pudding

Sylvia Waldsmith


Living in the Deep South means EVERYONE has a Banana Pudding (aka Nanner Puddin') recipe in their repertoire and I have mine! And, it is pretty good, even though I'm a Damn Yankee!

But, that gave me the inspiration to create another "cookie" filled pudding. Apples and ginger are a great match, so why not marry ginger snaps and apple pie filling!

I think you and your family will enjoy this incredibly easy and delicious dessert! It will make a great addition to your next picnic or potluck!

pinch tips: How to Use Hand & Stand Mixers



9 - 12


15 Min


No-Cook or Other


8 oz
cream cheese, room temperature
14 oz
sweetened condensed milk
1 small
instant vanilla or cheesecake pudding mix (4 serving size)
1 1/2 c
20 oz
apple pie filling
8 oz
frozen whipped topping, thawed
1 lb
bag of ginger snap cookies

Directions Step-By-Step

In a large mixing bowl, using a hand mixer on medium speed, beat the cream cheese and sweetened condensed milk until smooth. Set aside.
In a medium mixing bowl, using the hand mixer on medium speed, beat pudding mix and milk until thickened, about 2 minutes.
Open the apple pie filling and run a knife thru the apples, cutting them down to small chunks.
Stir the pudding and apple pie filling into the cream cheese mixture and blend until well mixed.
Fold in half of the thawed whipped topping until well blended.
Spread 2 – 3 large spoonfuls of pudding mixture on bottom of an 8” x 8” pan (or equivalent). Place a layer of whole ginger snap cookies over the pudding. Spoon 1/3 of the remaining pudding mixture evenly over the cookie layer.
Repeat with another layer of cookies, another third of the pudding mixture, another layer of cookies and finish with the remaining pudding mixture.
Cover with plastic wrap and refrigerate for at least 8 hours or overnight.
Crush remaining ginger snaps into crumbs. The easiest way to do this is to place cookies in a quart size freezer bag and crush with a rolling pin or heavy glass bottle.
To serve, spoon Apple Pie Pudding into a bowl, add a dollop of remaining whipped topping (or real whipped cream) and sprinkle with crushed ginger snaps.
Refrigerate any leftovers.

About this Recipe

Course/Dish: Puddings
Main Ingredient: Fruit
Regional Style: American
Other Tags: Quick & Easy, For Kids