Real Recipes From Real Home Cooks ®

apple pie pudding

(2 ratings)
Blue Ribbon Recipe by
Sylvia Waldsmith
Gautier, MS

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 inspired me 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!

Blue Ribbon Recipe

If you're not an expert baker and need to bring a fall-inspired dessert somewhere, try this apple pie pudding. It's a sweet and decadent no-bake dessert. The flavors from the layers of pudding with apple pie filling mixed in and ginger snaps have the flavor of apple pie without the work. It did remind us of an apple pie twist on banana pudding. This will be a star on any dessert table.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 9 - 12
prep time 15 Min
method No-Cook or Other

Ingredients For apple pie pudding

  • 8 oz
    cream cheese, room temperature
  • 14 oz
    sweetened condensed milk
  • 1 sm
    instant vanilla or cheesecake pudding mix (4 serving size, 3.4 oz)
  • 1 1/2 c
  • 20 oz
    apple pie filling
  • 8 oz
    frozen whipped topping, thawed
  • 1 lb
    bag of ginger snap cookies

How To Make apple pie pudding

  • Cream cheese and sweetened condensed milk mixed until smooth.
    In a large mixing bowl, using a hand mixer on medium speed, beat the cream cheese and sweetened condensed milk until smooth. Set aside.
  • Pudding mix and milk mixed until thickened.
    In a medium mixing bowl, using the hand mixer on medium speed, beat the pudding mix and milk until thickened (about 2 minutes).
  • Cutting apple pie filling into chunks.
    Open the apple pie filling and run a knife through the apples, cutting them into small chunks.
  • Pudding mixture and apples added to milk mixture.
    Stir the pudding and apple pie filling into the cream cheese mixture. Blend until well mixed.
  • Stirring in thawed whipped topping.
    Fold in half of the thawed whipped topping until well blended.
  • Cream and ginger snap cookies layered in a baking dish.
    Spread 2 – 3 large spoonfuls of pudding mixture on the 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.
  • Repeating the layers ending with cream mixture.
    Repeat with another layer of cookies, another third of the pudding mixture, and another layer of cookies. Finish with the remaining pudding mixture.
  • Dish covered in plastic wrap to chill.
    Cover with plastic wrap and refrigerate for at least 8 hours or overnight.
  • Crushing ginger snap cookies.
    Crush the remaining ginger snaps into crumbs. The easiest way to do this is to place cookies in a quart-size freezer bag and crush them with a rolling pin or heavy glass bottle.
  • Apple Pie Pudding in a serving glass.
    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.