11/08/2017 Carmel Apple Lasagna

Carmel Apple Lasagna

Recipe Courtesy of Edith Gage/Cindy Schumacher

1 pouch (17.5 oz.) oatmeal cookie mix + ingredients on pouch
1/3 cup butter, melted
8 oz. cream cheese, softened
1 cup powdered sugar
½ cup + 2 Tbsp. caramel sauce
12 oz. Cool Whip topping, thawed
2 cups apple pie filling
2 boxes instant vanilla pudding
3 cups cold milk

Bake oatmeal cookies according to directions on package. When cool, pulse into crumbs in a blender.
Combine with melted butter. Pat in 9 X 13 pan. Set aside.
Combine cream cheese, powdered sugar, ½ cup caramel sauce, and 2 cups Cool Whip.
Spread over crumb crust. Put apple pie filling on top of cream cheese mixture.
Combine vanilla pudding with milk and whisk until thick, about 2 minutes. Spread over apple layer.
Top with remaining Cool Whip. Drizzle 2 Tablespoons caramel sauce over the top of the Cool Whip.
Chill at least 4 hours before serving.