apple pie pudding
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.
Ingredients
- 8 ounces cream cheese, room temperature
- 14 ounces sweetened condensed milk
- 1 small instant vanilla or cheesecake pudding mix (4 serving size, 3.4 oz)
- 1 1/2 cups milk
- 20 ounces apple pie filling
- 8 ounces frozen whipped topping, thawed
- 1 pound bag of ginger snap cookies
How To Make apple pie pudding
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Step 1In a large mixing bowl, using a hand mixer on medium speed, beat the cream cheese and sweetened condensed milk until smooth. Set aside. -
Step 2In a medium mixing bowl, using the hand mixer on medium speed, beat the pudding mix and milk until thickened (about 2 minutes).
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Step 3Open the apple pie filling and run a knife through the apples, cutting them into small chunks.
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Step 4Stir the pudding and apple pie filling into the cream cheese mixture. Blend until well mixed.
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Step 5Fold in half of the thawed whipped topping until well blended.
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Step 6Spread 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.
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Step 7Repeat with another layer of cookies, another third of the pudding mixture, and another layer of cookies. Finish with the remaining pudding mixture.
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Step 8Cover with plastic wrap and refrigerate for at least 8 hours or overnight.
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Step 9Crush 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.
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Step 10To 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
