Chocolate Drizzled Caramel Apple Fluff

Course Dessert

Cuisine American, Southern

Keyword chocolate-drizzled-caramel-apple-fluff

Prep Time 25

Chill Time 4

Total Time 4 25

Servings servings

Calories 588kcal

Author Melissa Sperka

2 3.4 oz boxes caramel instant pudding mix (See Cook's note)
4 cups half and half
1 8 oz cream cheese, softened
4 cups Granny Smith apples small diced
1 10 oz package fun size Snickers Bars or Milky Way Simply Caramel candy bars, unwrapped and cubed
2 1/2 cups mini marshmallows divided
1 cup salted peanuts roughly chopped and divided
1 16 oz frozen whipped topping, thawed OR 4 cups sweetened fresh whipped cream
1/2 cup semi-sweet chocolate chips
1/4 cup heavy cream
1/2 cup quality caramel ice cream topping or dulce de leche warmed to drizzle consistency
1/3 cup bits-o-brickle toffee bits

In a large mixing bowl using an electric mixer, whip together the pudding mix and half and half until thickened but, still pourable.
Add the cream cheese. Continue to whip for 2-3 minutes or until completely smooth.
By hand fold in the apples, 2 cups marshmallows, 1/2 cubed candy bars and 3/4 cup peanuts. Mix into the pudding until evenly distributed.
Fold in 1/2 of the whipped topping. (Or 2 cups whipped cream) Pour into a 9 x 13-inch dish.
In a microwave safe dish melt together the chocolate chips and heavy cream in 20 second increments stopping to stir each time. Repeat until smooth.
Frost the top with the remaining whipped topping.
Arrange the remaining cubed candy bar, 1/4 cup peanuts, bits-o-brickle and 1/2 cup marshmallows over the whipped topping. Drizzle with melted chocolate and caramel.
Chill for 4 hours prior to serving. Store leftovers chilled.

Note: If you're unable to find instant caramel pudding use one of these two options:

Substitute 2 (3.4 oz) boxes cheesecake pudding mix instead. Use 8 oz caramel syrup or ice cream topping in place of one cup of half and half to make the pudding then, proceed with the recipe as written.
Use 2 (3.4 oz) boxes butterscotch flavored instant pudding.