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Caramel Apple Topping Slices

Categories: Pies & Tarts, Pudding

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This caramel apple pudding pie is smooth and cream due to the Royal® Cheesecake Mix. Better yet, it is a no-bake pie and ready in a couple of hours!

Ingredients

  • 60 oz. apple pie filling
  • 1 lb. butter melted
  • 3/4 c. caramel topping for garnish
  • 96 oz. milk 3 qt., cold
  • 33 oz. graham cracker crumbs
  • 1 2/3 c. granulated sugar
  • 28 oz. ROYAL Instant Chocolate Pudding & Pie Filling 1 package

Instructions

Prepare Graham Cracker Crust:

1. Preheat oven to 350 degarees F.

2. Blend graham cracker crumbs, sugar and butter.

3. Press 2-1/2 cups crumb mixture on bottom of 3, 12x10x2 inch half steamtable pans. Reserve remaining crumb mixture for later use in recipe.

3. Bake for 8 minutes. Cool completely.

Prepare Graham Cracker Crust:

1. Preheat oven to 350 degarees F.

2. Blend graham cracker crumbs, sugar and butter.

3. Press 2-1/2 cups crumb mixture on bottom of 3, 12x10x2 inch half steamtable pans. Reserve remaining crumb mixture for later use in recipe.

3. Bake for 8 minutes. Cool completely.

Prepare Filling:

1. In mixer bowl, combine milk and pudding and pie filling. Mix on medium speed for 15 seconds.

2. Scrape down sides and bottom of mixer bowl. Mix on medium speed for 2 additional minutes.

3. Portion 4-2/3 cups filling into each steamtable baking pan.

4. Top each pan with 2 cups apple pie filling and 1 cup crumb mixture.

5. Chill at least 2 hours.

6. Drizzle with caramel ice cream topping for garnish before serving.

7. Cut each pan 4x4 for 16, 3x2 inch squares per serving. (or creatively cut into diamonds or trianangles)

1. In mixer bowl, combine milk and pudding and pie filling. Mix on medium speed for 15 seconds.

2. Scrape down sides and bottom of mixer bowl. Mix on medium speed for 2 additional minutes.

3. Portion 4-2/3 cups filling into each steamtable baking pan.

4. Top each pan with 2 cups apple pie filling and 1 cup crumb mixture.

5. Chill at least 2 hours.

6. Drizzle with caramel ice cream topping for garnish before serving.

7. Cut each pan 4x4 for 16, 3x2 inch squares per serving. (or creatively cut into diamonds or trianangles)