- Prep55 MIN
- Total5 HR 55 MIN
- Servings24
Cool, caramel-y and potluck perfect, this is an apple dessert like no other! With layers of oatmeal cookie crust, caramel cream cheese, apple pie filling, pudding and whipped topping, there's a lot to love about this Lush.
Ingredients
1
pouch (17.5 oz) Betty Crocker™ oatmeal cookie mix
Butter, water and egg called for on cookie mix pouch
1/3
cup butter, melted
1
package (8 oz) cream cheese, softened
1
cup powdered sugar
1/2
cup plus 2 tablespoons caramel sauce
1
container (12 oz) Cool Whip™ frozen whipped topping, thawed
1
can (21 oz) apple pie filling with more fruit, chopped (about 2 cups)
2
boxes (4-serving size each) Jell-O™ vanilla-flavor instant pudding & pie filling mix
3
cups cold milk
Steps
- 1Heat oven to 375°F. Make and bake cookies as directed on pouch. Cool completely, at least 20 minutes.
- 2In food processor, process half of the cookies to coarse crumbs. Remove to medium bowl. Continue to process second half of remaining cookies to coarse crumbs; add to bowl. Stir in melted butter until well blended. In ungreased 13x9-inch (3-quart) glass baking dish, press cookie crumb mixture firmly in bottom. Set aside.
- 3In large bowl, beat cream cheese, powdered sugar, and 1/2 cup caramel sauce with electric mixer on medium speed until smooth, scraping down side of bowl frequently. Beat in 2 cups of the whipped topping. Spread over cookie crust. Spoon and spread apple pie filling over cream cheese layer.
- 4In medium bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick. Drop by spoonfuls all over apple layer; spread evenly. Drop remaining whipped topping by spoonfuls over pudding layer; spread evenly. Cover and refrigerate 4 hours.
- 5When ready to serve, drizzle remaining 2 tablespoons caramel sauce on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.
- Use a cookie scoop to make portioning cookie dough even faster and more consistent.
Source: Betty
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