Caramel Apple Lush
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.
To quickly soften cream cheese, remove from wrapper and place on microwavable plate; microwave uncovered on High for about 15 seconds or just until softened.
Use a cookie scoop to make portioning cookie dough even faster and more consistent.
Ingredients
- 1 (17.5 ounce) pounch Betty Crocker™ oatmeal cookie mix
- Butter, water and egg called for on cookie mix pouch
- 1/3 cup butter, melted
- 1 (8 ounce) package cream cheese, softened
- 1 cup powdered sugar
- 1/2 cup plus 2 tablespoons caramel sauce
- 1 (12 ounce) container Cool Whip frozen whipped topping, thawed
- 1 (21 ounce) can apple pie filling with more fruit, chopped (about 2 cups)
- 2 (4 serving size) boxes Jell-O™ vanilla-flavor instant pudding & pie filling mix</li>
- 3 cups cold milk
Instructions
- Heat oven to 375 degrees F.
- Make and bake cookies as directed on pouch.
- Cool completely, at least 20 minutes.
- In 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 13 x 9 inch (3 quart) glass baking dish, press cookie crumb mixture firmly onto bottom. Set aside.
- In 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.
- In medium bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick.
- Drop by spoonaful all over apple layer; spread evenly.
- Drop remaining whipped topping by spoonfuls over pudding layer; spread evenly.
- Cover and refrigerate for 4 hours.
- When ready to serve, drizzle remaining 2 tablespoons caramel sauce on top. Cut into 6 rows by 4 rows.
- Cover and refrigerate any remaining pieces.
Prep: 55 min | Yield: 24 servings
Nutrition information: 340 Calories, 14g Total Fat, 3g Protein, 48g Total Carbohydrate, 33g Sugars
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Recipe and photo used with permission from: Betty Crocker
