Apple Pie Pudding is a no bake dessert with layers of creamy vanilla filling, warm apple pie filling, buttery shortbread cookies, and an optional cinnamon streusel for crunch.
I created this recipe because I could not stop thinking about apples. It is part two of my No Bake Harvest series, and after the Scoopable Caramel Pumpkin Cheesecake I knew the next recipe had to be apple. Somewhere between testing pies and crisps this fall, the idea hit me: Apple Pie Pudding! Apple pie filling belongs in a pudding trifle. The soft cookies, the cinnamon spiced apples, and the cool creamy layers all remind me of banana pudding, but with a cozy fall twist.
If you love apple desserts as much as I do, you have to try my Apple Pie Cinnamon Rolls or my Apple Crisp Cookies next. Both use the same warm cinnamon apple flavors in a totally different form.
Why You'll Love Apple Pie Pudding
- No oven required for the pudding itself, just the optional streusel
- Tastes like apple pie and banana pudding had a baby
- Make it ahead, it actually gets better as it chills
- Easy to customize with cookie or apple swaps
- A crowd pleaser for fall potlucks, Thanksgiving, or a weeknight treat
Ingredient Overview
Here is what you need to bring this dessert together, broken into its three parts.
- Granny Smith apples: they hold their shape and balance out the sweetness
- Lemon juice: keeps the diced apples bright and stops browning
- Granulated sugar and cinnamon: classic apple pie flavor
- Cornstarch: thickens the apple pie filling on the stove over medium heat
- Instant vanilla pudding mix, cold milk, and sweetened condensed milk: the base of the creamy layer
- Heavy cream: whipped to medium speed until it forms stiff peaks, then folded in
- Shortbread cookies: I use Cheeseman butter shortbread, but Nilla wafers work as a swap
- Brown sugar, flour, butter, cinnamon, and salt: for the optional streusel
How to Make Apple Pie Pudding
- Toss the diced apples with lemon juice, sugar, cinnamon, and salt, then cook in a pan over medium heat until softened
- Stir in the cornstarch slurry until the apple pie filling thickens, then cool completely
- If making the streusel, blend the dry ingredients with cold butter until it looks like sand, then bake until golden and let it cool
- Whisk the cold milk and sweetened condensed milk in a large mixing bowl, then sprinkle in the pudding mix and whisk until smooth
- Beat the heavy cream to stiff peaks and fold it gently into the pudding
- Spoon a layer of pudding into your dish, then a layer of cookies, then apple pie filling and streusel
- Repeat the layers, finishing with pudding on top
- Press plastic wrap directly on the surface and chill for at least 6 hours, overnight is best
- Before serving, crush your reserved cookies into crumbs and scatter them over the top with a final spoonful of apple pie filling
Common Mistakes
- Layering warm apple pie filling before it has fully cooled, which melts the pudding
- Overbeating the whipped cream past stiff peaks, which turns it grainy
- Skipping the plastic wrap, which lets a skin form on top
- Not letting it chill long enough, so the cookies stay crunchy instead of turning soft and cake like
- Using too much apple pie filling in each layer, which can make the pudding soggy
What Are Some Tips?
- Dice the apples small so every bite has some in it
- A rolling pin is an easy way to crush the reserved cookies for the topping if you do not want to use your hands
- Make the apple pie filling and streusel a day ahead to save time on assembly day
- Use a trifle bowl if you want the layers to show, or a 9x13 pan for an easy crowd size dessert
- Taste your pudding mixture before folding in the whipped cream and adjust cinnamon to your liking
Frequently Asked Questions - Apple Pie Pudding
A few questions I get asked most about this recipe.
- Can I use a different apple? Yes, Honeycrisp or Braeburn both work well if you want something a little sweeter than Granny Smith
- Can I make this ahead of time? Yes, this is actually best made a day ahead so the cookies have time to soften
- Do I have to make the streusel? No, it is optional, but I highly recommend it for the texture
- Can I use a different cookie? Yes, Nilla wafers are a great substitute for the shortbread
- Why did my pudding turn out runny? Your pudding mixture likely needed more time to sit and thicken before you folded in the whipped cream
Storing and Freezing
Store your Apple Pie Pudding covered tightly with plastic wrap in the refrigerator for up to 3 to 4 days. The flavor and texture actually improve after the first night, so this is a great make ahead dessert for gatherings.
I do not recommend freezing this dessert. The pudding and whipped cream layers do not hold up well once thawed, and the texture becomes watery and separated. This one is best enjoyed fresh from the refrigerator.
FOR MORE NO BAKE RECIPES HERE ARE SOME YOU SHOULD TRY!
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Recipe
Apple Pie Pudding
a no bake dessert with layers of creamy vanilla filling, warm apple pie filling, buttery shortbread cookies, and an optional cinnamon streusel for crunch.
Ingredients
For the Apple Filling (you can always use store bought)
- 4 large Granny Smith apples peeled and diced into pea-sized pieces
- 1 tablespoon lemon juice
- ⅓ cup granulated sugar
- ¾ teaspoon ground cinnamon
- Pinch of salt
- ¼ cup cornstarch
- ½ cup cold water
For the Cinnamon Streusel (optional but recommend!!)
- ¼ cup light brown sugar
- ⅔ cup all-purpose flour
- 1 teaspoon ground cinnamon
- Pinch of salt
- 4 tablespoons unsalted butter cold and cubed
For the pudding
- 3.4 ounce package instant vanilla pudding mix
- 2 cups cold milk
- 1 can sweetened condensed milk
- 2 bags Cheeseman butter short bread cookies sub Nilla wafers. Set aside 3 cookies for the top!
- 2 cups heavy cream
- 1 teaspoon vanilla extract
Instructions
For the Apple Filling:
- In a large bowl, combine the diced apples, lemon juice, sugar, cinnamon, and a pinch of salt. Toss until evenly coated.4 large Granny Smith apples peeled and diced into pea-sized pieces, 1 tablespoon lemon juice, ⅓ cup granulated sugar, ¾ teaspoon ground cinnamon, Pinch of salt
- Place the apple mixture in a medium-large pot over medium-high heat. Stir occasionally as the apples cook and release their juices, bringing the mixture to a slow boil.
- In a small bowl, mix the cornstarch with cold water to create a slurry.¼ cup cornstarch, ½ cup cold water
- Once the apples have slightly softened, add the slurry to the pot, stirring constantly. The mixture should thicken within 30 seconds. If it doesn't, you may need to add a bit more slurry.
- Remove from heat and transfer the apple mixture to a container. Allow it to cool completely before using. The filling can be stored in the refrigerator in an airtight container for up to 1 week.
For the Cinnamon Streusel if doing.
- Preheat your oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, combine the brown sugar, flour, butter, cinnamon, and salt. Mix with a wooden spoon until the mixture forms clumps resembling sand.¼ cup light brown sugar, ⅔ cup all-purpose flour, 1 teaspoon ground cinnamon, Pinch of salt, 4 tablespoons unsalted butter cold and cubed
- Spread the streusel mixture evenly on the prepared baking sheet.
- Bake for 8-10 minutes, stirring halfway through. The streusel should be golden brown. Allow it to cool completely, then crumble into smaller pieces if necessary.
For the pudding
- Make sure the apple pie filling and streusel are completely cool
- In a large bowl, combine the cold milk and sweetened condensed milk and whisk together. The mixture will look a little clumpy at first -- don't panic, that's totally normal. Sprinkle the vanilla pudding mix over the top and whisk until smooth and no lumps remain, about 2-3 minutes. I prefer a hand whisk over a hand mixer here because a hand mixer can actually make it clumpier. Once it's smooth, set the bowl aside and let it sit for 5-10 minutes to thicken up. It should look noticeably thicker and more pudding-like before you move on. While it sets, go ahead and make the whipped cream. 3.4 ounce package instant vanilla pudding mix,2 cups cold milk,1 can sweetened condensed milk3.4 ounce package instant vanilla pudding mix, 2 cups cold milk, 1 can sweetened condensed milk
- In the bowl of a stand mixer or with an electric handheld mixer, add the heavy cream and vanilla extract. Beat on medium-high until stiff peaks form -- this means when you lift the beater, the cream holds its shape and doesn't flop over. Keep a close eye on it because it goes from perfect to overbeaten quickly. If it looks slightly curdled, add a splash of cream and mix on low until it comes back together.2 cups heavy cream, 1 teaspoon vanilla extract
- Once your whipped cream is ready, use a rubber spatula to gently fold it into the pudding mixture. Go slow here.
- Now it's time to assemble. You can do this in individual cups for a cute single-serve presentation, a large 9x13 casserole dish for a crowd, or a trifle bowl if you want to show off those layers. Start with a generous layer of the pudding mixture on the bottom -- enough to fully coat the base.
- Then add a single, neat layer of whole shortbread cookies on top of the pudding, fitting them in as snugly as you can without overlapping too much. Spoon about ½ cup of apple pie filling over the cookies, and a generous amount of the streusel if using, and gently spread it into an even layer, going all the way to the edges. Repeat this -- pudding, cookies, apple filling streusel,- until you run out of ingredients, aiming for 2-3 full layers total depending on your dish.2 bags Cheeseman butter short bread cookies sub Nilla wafers. Set aside 3 cookies for the top!
- Finish with a final layer of pudding on top that fully covers everything. Make sure to spread it all the way to the edges and seal it against the sides of the dish so the top layer of cookies doesn't dry out as it sits.
- Gently press a sheet of plastic wrap directly against the surface of the pudding -- this prevents a skin from forming on top. Refrigerate for at least 6 hours, but overnight is even better. The cookies need that time to soften into the pudding and become almost cake-like in texture, which is what makes this dessert so good.
- Right before serving, take your reserved cookies and crush them in your hands or in a zip-lock bag until you have a mix of bigger pieces and fine crumbs -- you want some texture, not just dust. Scatter that generously over the top. Finish with a few big spoonfuls of apple pie filling. Serve cold straight from the fridge.
Tried this recipe?Let us know how it was!
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