No-Bake Caramel Apple Pudding with Gingersnap Crust
This caramel apple pudding has layers of caramel cheesecake filling, caramel pudding, a whipped cream topping, apples, and peanuts all on top of a gingersnap crust.
Well, hello there fall. You sort of snuck up on me. The last I remember I was hugely pregnant and it was still incredibly hot at the end of September.
Fast forward a few weeks… our new baby is sleeping peacefully in front of me and I’m covered in a blanket catching up on Blacklist. Life is so good.
Cooler weather means blankets, hot chocolate, and pumpkin and apple everything! One of my favorite fall indulgences is a big caramel apple (I never cared for candied apples) – bonus if it’s covered in another layer of chocolate and rolled in goodies like peanuts or chocolate chips. My favorites come from the Rocky Mountain Chocolate Factory, but I’ll take any that I can find!
Which is why I was immediately drawn to this amazing dessert. Lots of chopped fresh apple, caramel sauce, a cream cheese layer and a gingersnap crust. AMAZING!
One of the best parts of this dessert? No bake! I was able to throw this together quickly one evening and then finish it off with the chopped apples right before serving the next day. If you love apples and caramel, you are going to love, love, love this dessert!
The original recipe called for butterscotch pudding, but when I went to the store they actually had caramel pudding, so I used that instead. Feel free to use whatever flavor you’d like (and can find).
Icebox cakes are one of my favorite summertime treats, and I’m absolutely thrilled with this fall caramel apple version.
This caramel apple pudding icebox cake is easy and simple enough for a weeknight treat, yet impressive enough for company, a Halloween party or even Thanksgiving dessert.
Three years ago: Skillet Cornbread
Four years ago: Salted Caramel Apple Cheesecake Dip
Nine years ago: Brown Sugar Raisin Bread
Caramel Apple Pudding with Gingersnap Crust
For the Crust:
- 2 cups (200 g) crushed gingersnap cookie crumbs, about 40 cookies
- ⅓ cup (75.67 g) unsalted butter, melted
For the Cream Cheese Layer:
- 8 ounces (226.8 g) cream cheese, at room temperature
- ¼ cup (50 g) granulated sugar
- ¼ cup (61 ml) milk
- 1 cup (75 ml) Cool Whip
For the Pudding Layer:
- 6.8 ounces (192.78 g) packaged butterscotch or caramel pudding
- 3 cups (732 ml) milk
- ¼ cup (56.5 ml) caramel sauce
For the Topping:
- Cool Whip
- 1 medium Red Delicious, Gala or Cortland apple, cored and coarsely chopped
- 1 medium Granny Smith Apple, cored and coarsely chopped
- ¼ cup (56.5 g) caramel sauce
- ⅓ cup (50 g) dry roasted peanuts, coarsely chopped
- Grease a 9x13-inch baking dish.
- Make the Crust: In a small bowl, stir together the crushed cookies and butter until blended; press evenly into the bottom of of the prepared pan. Refrigerate for at least 15 minutes.
- Make the Cream Cheese Layer: Meanwhile, in a large bowl, beat the cream cheese, sugar and milk on medium speed until smooth. Fold in 1 cup of the Cool Whip; spread over crust.
- Make the Pudding Layer: In a large bowl, whisk the pudding mixes and milk for 2 minutes; let stand for an additional 2 minutes. Stir in the caramel sauce. Spoon over cream cheese layer and gently spread into an even layer. Cover and refrigerate for at least 15 minutes.
- Spread the remaining whipped topping over the pudding layer. Cover and refrigerate at least 4 hours, or until firm.
- Just before serving, top evenly with apples, drizzle with caramel sauce, and sprinkle with peanuts. Leftovers can be stored in the refrigerator for up to 4 days.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
I’ve never made anything like this! I’m not usually a pudding/custard dessert fan, but I was craving caramel (pregnant) and this recipe sounded like exactly what I wanted:) It was sooo good! My 9 year old and husband were both thrilled. I couldn’t find caramel or caramel pudding at the store, so I made your recipe for salted caramel, and used premade caramel flan (the store did have that…the world is devoid of reason) for the caramel pudding. I can’t wait to dig into the leftovers later:) Thank you!!!
I made this last night and Oh My Goodness! It was delicious! I cut the recipe in half because we didn’t need a 9 x 13 pan full and I added the chopped apples to our individual portions instead of putting them on the whole dessert because it will take a few days to eat this. (That’s what I’m telling myself as we keep sneaking into the fridge and scooping out spoonfuls!) This was fantastic and will definitely be on the menu for Thanksgiving dinner. Thanks Michelle!
Thank you for this wonderful recipe! I made it for a church picnic and everyone loved it!! I made it exactly like you recommended with the caramel pudding. Amazing.
I am not a cool whip fan. What can I do instead?
Hi Suellen, You can use fresh whipped cream.
Oooh I would have a major problem only having one serving of this!!
This looks amazing! My family will love it and so will my co-workers! I am also going to try it with an Oreo crumb crust! Thanks for a great recipe.
Congrats on new addition to your family. I hope you aren’t disappointed but we in the Northeast are in for a few days of unusually warm temps. I say enjoy them while you can.
This month I made my first ice cream cake. Not carvel style, but using your cookies and cream ice cream (crunched up Oreo’s) with 2 layers of chocolate cake. Frosted it with whipped cream. Everyone loved it. A lot of work when making the ice cream at the same time, but so worth it. Next time I will make the ice cream in advance. We usually get our birthday ice cream cakes at Cold Stone Creamery. Their ice cream cakes are very good but they are a distance from here and mine was as good or msybe better…. it had 2 layers of chocolate cake and 2 of ice cream. Used a soringfirm pan eith collar. Also making ice cream sandwiches this week with home made chocolate chip ice cream and coffee ice cream.
Had fun making these cakes. Hope the ice cream sandwiches are just as successful. I am making the ice cream this time using the ‘no ice cream maker’ method. I have the Kitchen Aid ice cream maker but I dont like that it doesn’t have insulation around it or a cover. I cover mine with heavy duty foil in order to keep it cold. Even with cool kitchen I find it doesn’t maintain cold like other ice cream makers. May use an immersion beater to aerate the ice cream this time.
Thanks for such wonderful recipes and ideas.
Congratulations on your new baby. I know how fun that all must be and thank you for continuing to post recipes during this special and busy time in your lives! This recipe looks amazing but how do you keep the apples from turning brown if you have leftovers (heaven forbid!)?
Hi Liz, The apples stayed okay for a day or so leftover in the fridge. If you want the dessert to keep longer than that, I’d recommend tossing the apples in lemon juice – that should help.
Aww that sounds so cozy – same here, minus the baby ;) fall is the perfect season for those comfy activities like catching up on your favourite show with a blanket!
I’m a dessert person and I love everything with caramel… so yes please, I’d like to order a big batch of this please!
Have a great week:)
This looks so yummy! I love caramel apples and this is calling to be made soon! Thanks, Michelle. And hugs to your boys big, small and furry! ?