Tempting Caramel Apple Pudding With Gingersnap Crust

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

1. In a small bowl, mix crushed cookies and butter until blended; press onto the bottom of a greased 13x9-in. baking dish. Refrigerate for at least 15 minutes.
2. Meanwhile, in a large bowl, beat cream cheese, sugar and 1/4 cup milk until smooth. Fold in 1 cup whipped topping; spread over crust.
3. In a large bowl, whisk remaining milk and pudding mixes 2 minutes; let stand 2 minutes or until soft-set. Stir in 1/4 cup caramel topping. Spoon over cream cheese layer. Cover and refrigerate 15 minutes.
4. Spread remaining whipped topping over top. Cover and refrigerate at least 4 hours or until filling is firm.
5. Just before serving, top with apples; drizzle with remaining caramel topping. Sprinkle with peanuts.

cookies, butter, cream cheese, sugar, milk, frozen whipped topping, red delicious, apple, apple, peanuts

Taken from www.tasteofhome.com/recipes/tempting-caramel-apple-pudding-with-gingersnap-crust/ (may not work)