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Ginger-nut Apple Betty With Warm Eggnog Custard

  • Prep Time: 20 minutes (Total Time 3 hour 20 minutes)
  • Serving Size: 8
  • 2 tablespoon Sugar
  • 1 tablespoon Flour
  • 1 teaspoon Ground Cinnamon
  • 8(about 2 pound) Medium Apples, Cored, Peeled And Sliced
  • 12 NABISCO Ginger Snaps
  • 2/3 cup Quick-cooking Oats
  • 1/3 cup PLANTERS Chopped Pecans
  • 1/4 cup (1/2 stick) Butter Or Margarine, Melted
  • 1 package (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
  • 2 cups Milk
  • 1/4 teaspoon Ground Nutmeg
  • MIX sugar, flour and cinnamon in large bowl until well blended. Add apples; toss to evenly coat. Place in bottom of slow cooker. Place cookies in food processor or blender container; cover. Process until finely crushed. Pour into medium bowl. Add oats, pecans and butter; mix well. Sprinkle over apples; cover with lid. COOK on HIGH for 2 to 3 hours or until heated through. Serve warm or transfer to large bowl; cover and refrigerate until ready to serve. EMPTY dry pudding mix into medium heatproof bowl; set aside. Bring milk just to boil on medium-high heat. Gradually add to pudding mix, beating with wire whisk until well blended. Stir in nutmeg. Spoon over individual servings of dessert. Cover and refrigerate any leftover sauce and/or dessert. KRAFT KITCHENS TIPS

    Healthy Living Although this indulgent dessert is high in fiber, watch portion size!

    Special Extra Prepare as directed, adding dried or fresh cranberries to the apple mixture before cooking. Adjust the sugar to taste.

    RECIPE COURTESY OF KRAFT FOODS