No-Bake Apple Pie Pudding
Molly Murphy cooked this in a Facebook video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
Watch the original videoImported by Braden Hamilton on SeeMeCook
A creamy no-bake vanilla pudding layered with shortbread cookies, apple pie filling, and optional buttery streusel. Refrigerating it overnight allows the cookies to soften and the flavors to meld into a rich, fall-inspired dessert.
- Time
- 10 hours 50 minutes
- Equipment
- Stovetop and oven
- Good for
- Snacks
- Cuisine
- American
- Contains
- Gluten and dairy
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 600 g
- 30 g
- 75 g
- 3 g
- 1 g
- 8 g
- 30 g
- 95 g
- 490 g
- 240 g
- 30 g
- 240 g
- 65 g
- 40 g
- 55 g
- 55 g
Weights are estimates. Together, the ingredients weigh about 2.05 kg before cooking, which is about 255 g per serving.
Steps
Prepare the optional streusel. Heat the oven to 350°F (180 °C) (175°C (350 °F)). Combine the flour, oats, brown sugar, and melted butter until the mixture forms moist, irregular crumbs. Spread the crumbs on a parchment-lined baking sheet and bake for about 10–15 minutes, stirring once, until lightly golden. Cool completely before using.
Make the apple pie filling. Melt the butter in a saucepan over medium heat. Add the diced apples, brown sugar, cinnamon, and nutmeg. Cook for 6–10 minutes, stirring occasionally, until the apples are tender but still hold their shape and the mixture is glossy.
Whisk the flour and water together in a small bowl until smooth. Add this slurry to the apples and cook for 1–2 minutes, stirring constantly, until the juices thicken into a pie-filling consistency. Remove from the heat and cool completely.
Make the creamy vanilla pudding base. Whisk the instant vanilla pudding mix and cold milk in a large bowl for about 2 minutes, until thickened and smooth. Let it stand briefly so the pudding reaches a custard-like consistency.
In a separate chilled bowl, whip the cold heavy cream and powdered sugar to medium-stiff peaks. The cream should hold its shape but remain smooth rather than grainy.
Fold the whipped cream into the prepared vanilla pudding in two or three additions. Fold gently with a spatula until no large streaks remain and the mixture is light and creamy.
Break the shortbread cookies into bite-size pieces. Arrange a layer of cookies in the bottom of an 8-inch square dish or another small serving dish.
Add approximately half of the vanilla pudding mixture over the cookies and spread it into an even layer.
Spoon approximately half of the cooled apple pie filling over the pudding and spread it gently so the layers remain distinct.
Repeat the layers with the remaining shortbread cookies, pudding, and apple pie filling. Finish with the optional cooled streusel scattered over the top.
Cover the dish and refrigerate overnight, or for at least 8 hours. This resting time softens the cookies and allows the pudding to become especially creamy. Serve chilled.
Notes
The transcript says the dessert can use store-bought apple pie filling, although homemade filling is described in this reconstruction. Streusel is optional. The recipe was reconstructed because the supplied description and transcript refer to a comment recipe, but no comment containing measurements was provided.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 575
- Protein
- 6 g
- Carbs
- 73 g
- Fat
- 30 g
- Fiber
- 3 g
Where the calories come from
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