Caramel Apple Pudding

Ingredients

• 3 tbsp Brown sugar
• 1.5 tsp Ground cinnamon
• 2 tsp Salt
• 10 oz Vanilla wafers (The creator recommends a name brand; crush, leaving some larger pieces for texture.)
• 2 sticks Unsalted butter (Melted; 2 US sticks (1 cup).)
• 1 Cool Whip (Large tub; amount by weight not stated.)
• 3.4 oz Cheesecake instant pudding mix
• 3.4 oz French vanilla instant pudding mix (Regular vanilla pudding may be substituted.)
• 1.5 cups Whole milk (Cold.)
• 1 block Cream cheese (Softened. The block size is not stated. Creator suggests microwaving it for 30–45 seconds with 1/8 cup water, then mixing until smooth before adding to the filling.)
• 0.125 cup Water (Optional, for softening the cream cheese in the microwave as suggested.)
• 2 Granny Smith apples (Dice; some are used in the layers and the rest for topping.)
• 0.5 Lemon (Juiced; use the juice in lemon water to keep diced apples from browning.)
• Water (For lemon water to toss the diced apples in; amount not stated.)
• Caramel topping (Amount not stated; used between layers and on top when serving.)
• 1 Cool Whip (Small tub; amount by weight not stated. Fold in after the softened cream cheese.)

Steps

1. 1

   Put the vanilla wafers in a resealable bag and crush them, leaving some larger pieces for texture.

2. 2

   Add the melted unsalted butter and salt to a bowl with the crushed wafers.

3. 3

   Add the cinnamon and brown sugar, then mix the crumble together. Set it aside.

4. 4

   In a large bowl, combine the large tub of Cool Whip, cheesecake pudding mix, French vanilla pudding mix, and cold whole milk. Mix gently until combined.

5. 5

   Soften the cream cheese. As suggested, microwave it with 1/8 cup water for 30–45 seconds, then mix until smooth before adding it to the filling.

6. 6

   Fold the softened, smooth cream cheese into the pudding mixture.

7. 7

   Gently fold in the small tub of Cool Whip.

8. 8

   Refrigerate the filling to keep it cold while preparing the apples.

9. 9

   Dice the Granny Smith apples and toss them in lemon water to help prevent browning.

10. 10

    For assembly, spread some of the pudding filling evenly in the serving dish as the first layer.

11. 11

    Add some diced apples over the filling, then drizzle or spread caramel topping over the apples.

12. 12

    Spread the remaining pudding filling over the apple-and-caramel layer.

13. 13

    Add the remaining wafer crumble over the top.

14. 14

    Refrigerate the assembled dessert for about 1 hour, until firm.

15. 15

    When ready to serve, top with the remaining fresh apples and caramel topping.

Notes

The source does not specify the tub sizes by weight, the cream cheese block size, the amount of caramel topping or lemon water, or the exact division of apples and crumble between layers and topping. The transcript says whole milk, while the written ingredient list only says cold milk; whole milk is followed here based on the transcript.

Nutrition per serving

• dessert
• holiday
• no-bake
• layered
• chilled
• make-ahead