Caramel Apple Pudding Treat

This recipe came to me completely by accident in the jello aisle of the grocery store. I spied a coupon book on top of a couple of boxes of jello that someone had left there and in it was this recipe among others for the holiday using other Kraft products. The following recipe is for a full 13 x 9 inch pan size. I halved it and used an 8 x 8 inch pan for the three of us and still didn't finish it all. This would be a great pot luck dessert however by the second day the apples may brown, I soaked them in lemon water first, and the peanuts get a little bit "soggy" from the caramel sauce so wait to put the toppings on until right before you leave.

Ingredients:

• 60 vanilla wafers
• 1/3 melted butter
• 1 8oz. pkg cream cheese, softened
• 1/4 cup sugar
• 3 1/4 milk divided
• 1 tub Cool Whip
• 3 pkgs (3.4oz) vanilla instant pudding
• 1/2 cup caramel topping
• 1 granny smith and 1 red delicious apple, chopped
• 1/4 peanuts, chopped

1. Crush wafers inside plastic bag. Mix with melted butter in bottom of 13 x 9 inch pan and press to form crust.

2. Beat cream cheese, sugar, and 1/4 cup milk with mixer. Stir in 1 cup Cool Whip and spread on crust.

3. Beat pudding with remaining milk for 2 mins until thickened. Stir in 1/4 cup Cool Whip and spoon over cream cheese mixture. Top with remaining Cool Whip and refrigerate 5 hours or overnight.

4. Top with chopped apples, peanuts, and drizzle with caramel topping.

REALITY: I would highly RECOMMEND this recipe if you are a caramel apple fan. The crunchy apples go so well with the creamy pudding and it was so hard to not eat the cream cheese filling by itself. I think it will be a crowd pleaser and of course the peanuts can be left out if you are worried about food allergies.