Tempting Caramel Apple Pudding with Gingersnap Crust

This one caught my eye cuz I Love Granny Smiths, caramel, and gingersnaps:

2 cups crushed gingersnap cookies (about 40 cookies)
1/3 cup butter, melted
1 pkg. (8 oz.) cream cheese, softened
1/4 cup sugar
3 & 1/2 cups cold 2% milk, divided
1 carton (8 oz.) frozen whipped topping, thawed, divided
2 pkg. (3.4 0z.) each instant butterscotch pudding mix (I think I would use vanilla)
1/2 cup hot caramel ice cream topping, divided
2 medium Granny Smiths, chopped* (the recipe said 1 Granny, and one delicious, gala or..)
lemon juice* (sprinkle over apples to prevent browning)
1/3 cup dry roasted peanuts, chopped

In a small bowl, mix crushed cookies and butter until well blended; press onto the bottom of a greased 13"x9" baking dish. Refrigerate for least 15 mins. Meanwhile, in a large bowl, beat the cream cheese, sugar, and 1/4 cup milk until smooth. Fold in 1 cup whipped topping; spread over crust. In another large bowl, whisk the remaining milk with the mixes for 2 mins; let stand for 2 mins. or until soft-set. Stir in 1/4 cup caramel topping. Spoon over cream cheese layer. Cover and refrigerate for 15 mins. Spread remaining whipped topping over top. Cover and refrigerate for at least 4 hours or until filling is firm. Just before serving, top with apples; drizzle with remaining caramel topping. Sprinkle with chopped peanuts. YUMOLA!!!!!

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Enjoy this spectacular weather!!

Love,

MM