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Caramel Apple Pudding Recipe

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4.1 from 15 reviews

This indulgent Caramel Apple Pudding is a layered dessert that combines tender, cinnamon-spiced apples with creamy caramel-infused vanilla pudding, whipped cream, and crunchy graham cracker and ginger snap cookies. Perfectly assembled as a trifle, this dessert is chilled to meld the flavors, making it a deliciously creamy and crunchy treat ideal for gatherings or a special occasion.

Ingredients

Apple Layer

  • 1/2 cup (1 stick) butter
  • 1/2 cup brown sugar
  • 1 teaspoon ground cinnamon
  • Pinch kosher salt
  • 4 apples (such as Granny Smith), peeled, cored, and sliced

Pudding Layer

  • 2 (5.1-oz) packages instant vanilla pudding mix
  • 6 cups whole milk
  • 1/2 cup caramel sauce, plus more for garnish

Whipped Cream

  • 3 cups cold heavy cream

Crackers and Cookies

  • 1 sleeve graham crackers, coarsely crushed, plus more for garnish
  • 1 (1 lb) box ginger snap cookies, coarsely crushed, plus more for garnish

Instructions

  1. Cook the Apples: In a medium skillet over medium heat, melt the butter. Add brown sugar, ground cinnamon, and a pinch of kosher salt, stirring to combine. Then add the peeled, cored, and sliced apples. Cook while stirring often until the apples become tender and the sugar mixture dissolves into a syrupy consistency, about 8 to 10 minutes. Remove from heat and allow to cool for 15 minutes.
  2. Prepare the Pudding: While the apples cool, combine the instant vanilla pudding mix and whole milk in a large bowl. Whisk until smooth, then refrigerate until the pudding sets, about 5 minutes. Once set, stir in 1/2 cup caramel sauce until evenly mixed.
  3. Whip the Cream: In a separate large bowl, beat the cold heavy cream until stiff peaks form, which should take about 2 to 3 minutes. Reserve half of the whipped cream for topping the dessert later. Fold the remaining half gently into the caramel pudding mixture to create a creamy texture.
  4. Prepare the Cracker and Cookie Mix: In another large bowl, combine the coarsely crushed graham crackers and ginger snap cookies. Stir to evenly distribute. Set aside 1/4 cup of this mixture for garnish.
  5. Assemble the Trifle: Spoon half of the caramel pudding mixture into the bottom of a trifle dish, smoothing it out evenly. Add an even layer of half of the crushed ginger snap and graham cracker mixture on top. Then add half of the cooked apples as the next layer. Repeat this layering sequence once more, finishing with the apples on top.
  6. Add Whipped Cream and Chill: Spread the reserved whipped cream evenly over the top of the assembled trifle. Refrigerate the dessert for at least 3 hours to allow flavors to meld and the pudding to set properly. It can be chilled overnight if desired.
  7. Garnish and Serve: Just before serving, garnish the pudding with a drizzle of additional caramel sauce and sprinkle with the reserved crushed cookies and graham crackers for added texture and presentation.

Notes

  • Use Granny Smith apples or other tart apples for a nice balance against the sweetness of the caramel and pudding.
  • For a lighter option, substitute half-and-half or milk with lower fat content, but the dessert will be less rich.
  • The pudding must chill for at least 3 hours to fully set and blend the flavors.
  • For an elegant presentation, use a clear glass trifle bowl to showcase the colorful layers.
  • Leftovers can be refrigerated for up to 2 days but may lose crunchiness in the cracker and cookie layers.
  • If you prefer, you can substitute caramel sauce with dulce de leche for a different caramel flavor.

Find it online: https://cookedbysarah.com/caramel-apple-pudding-recipe/