Caramel Apple Pudding

Today was the loveliest of Mondays. A light rain fell most of the day. As I am lucky enough to work at a desk near an open window, I spent the day typing to the sound of rain drops falling softly against the trees.

Who am I kidding? Rainy days and Mondays tend to have enough negatives going for them on their own. Combine them, and it is the ultimate no-win situation. And now that we are past the mid-point of September, three weeks into college football, and have apples showing up at the farmer’s market, I am forced to let summer go.

When the seasons change from winter to spring, most of us probably do a lot of spring cleaning. I tend to do a lot of fall cleaning as well. Finally acknowledging the rapid approach of autumn, my cleaning efforts this past weekend led me to a diary I kept while in college.

I imagine I got into the habit of writing a diary for two reasons: 1) I like to write and 2) I grew up watching my grandfather  keep a daily  journal. Every year for Christmas, he and Grandma would give me a blank journal. And every year I would think, “Well, I guess I better write something in this.” So I did.

Caramel Apple Pudding


Though I do not keep a diary anymore, I am grateful I came across the thoughts I kept a decade ago. It gave me insight into the things I did not realize I still refuse to let go. It reminded me of how far I have come, and how much farther I hope to go. It made me feel good to know that I could once stay awake past 10 p.m.

I will spare you all the sordid details, but these were a few of my favorite things I once thought were terribly important:

July 11, 2002, 11:14 p.m. A nice thing that happened today was that Sister Nadine gave me three sticks of gum!

July 24, 2002 10:08 p.m. I am writing now because I am eating popcorn and feel I should do something productive at the same time.

November 19, 2002 10:05 p.m. So it’s Michigan week, woo hoo! We are all too excited.

Caramel Apple Pudding


Undated entry. I had a six-year-old tell me he did not want to get married because he did not want to change stinky diapers. When I told him that he did not necessarily have to change diapers if he got married, he looked at me with his giant blue eyes, and in an incredulous whisper asked, “Really?”

I had forgotten about Sister Nadine, but I was glad to remember her. I still like gum, popcorn, and feeling productive. I imagine I liked dessert then as much as I do now, and speaking of, this caramel apple pudding is a good one.

The dessert requires a bit of time to chill between multiple steps and before fully enjoying when assembled, but overall, it is quite easy to pull together. It has the light feel of a summer dessert, but the crisp caramel apples are a perfect taste to transition to fall. Enjoy!

Caramel Apple Pudding
Recipe type: Dessert
  • 2 cups crushed gingersnaps
  • ⅓ cup butter, melted
  • 1, 8 ounce package cream cheese, softened
  • ¼ cup sugar
  • 3-1/4 cups milk, divided
  • 1, 8 ounce carton whipped topping (like Cool Whip), divided
  • 2, 3.4 ounce packages instant butterscotch pudding mix
  • ½ cup caramel sauce, divided
  • 2 medium apples, chopped
  • ⅓ cup roasted peanuts or walnuts, chopped
  1. Stir together the crushed gingersnaps and butter until blended.
  2. Press the mixture onto the bottom of a greased 9 x 13 baking dish. Refrigerate for 15 minutes or more.
  3. While the crust chills, beat the cream cheese, sugar, and ¼ cup of the milk until smooth.
  4. Fold in one cup of the whipped topping, then spread the mixture over the chilled crust.
  5. In a large bowl, whisk the remaining three cups milk and the pudding mixes together for two minutes.
  6. Allow to stand for two minutes after whisking or until soft-set.
  7. Stir ¼ cup of the caramel sauce into the pudding mixture, then spoon the mixture over the cream cheese layer.
  8. Cover and refrigerate an additional 15 minutes, then spread the remaining whipped topping on top over the layers.
  9. Cover again and refrigerate for four hours until the filling is firm.
  10. Before serving, top with chopped apples, nuts, and the remaining caramel sauce.
Consider tossing the chopped apples in a bit of lemon juice to keep them from browning prematurely.

I assembled the dessert a full day ahead of enjoying, and the gingersnap crust did not turn soggy.

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