Tempting Caramel Apple Pudding with Gingersnap Crust Recipe
INGREDIENTS
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Ingredients
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2 cups crushed gingersnap cookies (about 40 cookies)
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1/3 cup butter, melted
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1 package (8 ounces) cream cheese, softened
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1/4 cup sugar
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3-1/4 cups cold 2% milk, divided
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1 carton (8 ounces) frozen whipped topping, thawed, divided
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2 packages (3.4 ounces each) instant butterscotch pudding mix
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1/2 cup hot caramel ice cream topping, divided
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1 medium Red Delicious, Gala or Cortland apple, chopped
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1 medium Granny Smith apple, chopped
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1/3 cup dry roasted peanuts, chopped
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