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Caramel Apple Pudding Cups

Caramel apple pudding cups layer tender cinnamon apples, thick vanilla pudding, buttery graham cracker crumbs, and caramel sauce. Assemble them in individual dessert cups and refrigerate for a cool, layered treat.
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Cook Time 10 minutes
Cooling and chilling 55 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the apples and crumb layer
  • 3 tbsp unsalted butter divided
  • 2 apples medium (about 12 ounces), peeled, cored, and cut into 1/2-inch dice
  • 2 tbsp brown sugar packed, light
  • 0.5 tsp cinnamon ground
  • 0.125 tsp salt kosher
  • 1 cup graham cracker crumbs
For the pudding
  • 1 package (3.4 oz) instant vanilla pudding mix
  • 2 cups milk cold, whole
For the cups
  • 0.5 cup caramel sauce

Equipment

  • 1 10-inch skillet
  • 1 microwave
  • 4 12-ounce dessert cups

Method
 

Cook the apples
  1. Melt 1 tablespoon of the butter in a 10-inch skillet over medium heat, then add the apples, brown sugar, cinnamon, and salt. Cook, stirring often, for 8 to 10 minutes, until the apples are tender but still hold their shape and the syrup is thick.
  2. Transfer the apples to a shallow bowl and let cool completely, about 20 minutes.
Make the crumb layer
  1. Melt the remaining 2 tablespoons butter in a small microwave-safe bowl, about 20 to 30 seconds.
  2. Stir in the graham cracker crumbs until evenly moistened.
Prepare the pudding
  1. Whisk the pudding mix and cold milk for 2 minutes.
  2. Let the pudding stand for 5 minutes until thickened.
Assemble the cups
  1. Divide the crumb mixture among four 12-ounce dessert cups, then layer in the pudding and cooled apples and drizzle with the caramel sauce.
  2. Refrigerate for at least 30 minutes before serving.

Notes

For neat layers, let the apples cool completely before assembling. Refrigerate covered for up to 2 days; freezing is not recommended. For a gluten-free option, use gluten-free graham cracker crumbs.