Caramel Apple Cream Cheese Pudding Bars with Biscoff Crust

This dessert is everything that a caramel apple should be in a dessert dish. This is what you'll need for a 9x13 dish:

Photo byJenn

For the Crust:

• 2 cups crushed Biscoff cookie crumbs
• 1/3 cup salted butter, melted

For the Cream Cheese Layer:

• 8 ounces cream cheese, at room temperature
• 1/4 cup granulated sugar
• 1/4 cup milk
• 1 cup whipped cream

For the Pudding Layer:

• 7oz packaged caramel pudding*
• 3 cups whole milk
• 1/4 cup caramel sauce

For the Topping:

• Whipped cream (I used about 3 cups)
• 1 medium sweet apple (Red Delicious, Gala, or Fuji, Honeycrisp), cored and coarsely chopped
• 1 medium tart apple (Granny Smith Apple, McIntosh, Pink Lady), cored and coarsely chopped
• 1/4 cup caramel sauce
• 1/3 cup dry roasted peanuts, coarsely chopped, optional
• 1/2 cup mini chocolate chips, optional

First, grease a 9x13-inch baking dish. Then, prepare the crust:

For the Crust: In a small bowl, combine the crushed cookies and melted butter, mixing until well blended. Press this mixture evenly into the bottom of the prepared dish. Refrigerate for at least 15 minutes to firm up.

For the Cream Cheese Layer: In a large bowl, beat the cream cheese, sugar, and milk on medium speed until smooth and creamy. Gently fold in 1 cup of the whipped cream then spread the mixture evenly over the chilled crust.

For the Pudding Layer: In another large bowl, whisk together the pudding mix or mixes and milk for about 2 minutes. Let the mixture sit for another 2 minutes to thicken, then stir in the caramel sauce. Spoon the pudding mixture over the cream cheese layer and carefully spread it out into an even layer. Cover and refrigerate for at least 15 minutes.

Once chilled, spread the remaining whipped cream over the pudding layer. Cover the dish and refrigerate for at least 4 hours, or until the dessert is fully set.

For the Topping: Just before serving, evenly distribute the chopped apples over the top, drizzle with caramel sauce, sprinkle with chopped peanuts and mini chocolate chips, if using. Store any leftovers in the refrigerator for up to 4 days.

*Note:
Depending on the brands available to you, you may not be able to get 7 oz package exactly. Just get close. If that means two small packages or one large family size -- it won't make a huge difference in this recipe. You'll either have a little more pudding layer, or a little less. Just use what is available in the neighborhood of a total 7 oz package size.

In the event of potential leftovers: To keep apples from browning, toss chopped apples in a few tablespoons of lemon juice prior to using. I promise you won't taste it in the dessert.