APPLE PIE PUDDING

Steps:

• 1. In a large mixing bowl, using a hand mixer on medium speed, beat the cream cheese and sweetened condensed milk until smooth. Set aside.
• 2. In a medium mixing bowl, using the hand mixer on medium speed, beat pudding mix and milk until thickened, about 2 minutes.
• 3. Open the apple pie filling and run a knife thru the apples, cutting them down to small chunks.
• 4. Stir the pudding and apple pie filling into the cream cheese mixture and blend until well mixed.
• 5. Fold in half of the thawed whipped topping until well blended.
• 6. Spread 2 - 3 large spoonfuls of pudding mixture on bottom of an 8" x 8" pan (or equivalent). Place a layer of whole ginger snap cookies over the pudding. Spoon 1/3 of the remaining pudding mixture evenly over the cookie layer.
• 7. Repeat with another layer of cookies, another third of the pudding mixture, another layer of cookies and finish with the remaining pudding mixture.
• 8. Cover with plastic wrap and refrigerate for at least 8 hours or overnight.
• 9. Crush remaining ginger snaps into crumbs. The easiest way to do this is to place cookies in a quart size freezer bag and crush with a rolling pin or heavy glass bottle.
• 10. To serve, spoon Apple Pie Pudding into a bowl, add a dollop of remaining whipped topping (or real whipped cream) and sprinkle with crushed ginger snaps.
• 11. Refrigerate any leftovers.