Ingredients
1 box oatmeal cookie mix, plus ingredients called for on box
1 stick butter
3 tbsp. all-purpose flour
1/2 c. brown sugar
1/2 c. sugar
1/4 c. apple cider
1 8-oz. block cream cheese, softened
1 c. milk
1 3.4-oz box vanilla pudding mix
1/2 tsp. cinnamon, plus more for sprinkling
1 c. Cool Whip topping, thawed
Preparation
Step 1Preheat oven to 375°. Prepare the oatmeal cookie dough according to package instructions.Step 2Make the Oatmeal Cookie Crust: Grease a 9" pie plate. Press cookie dough into bottom and sides of pie plate and bake until the cookie has set, 18 to 20 minutes. Use a measuring cup to press down the cookie, which will have puffed up while baking. Place on an oven mitt or dish towel in the fridge to cool as you prepare the filling.Step 3Make the Cider Caramel Sauce: In a small saucepan, melt butter. Add flour, whisking to form a paste. Add sugars and cider, stirring until combined. Bring to a simmer, stirring occasionally, until you have a sauce thick enough to coat the back of a spoon. Measure out 1/4 cup and set the rest aside.Step 4Make the Cream Filling: In a medium-sized mixing bowl, beat cream cheese until fluffy, about 1 minute. Add milk, pudding mix, caramel sauce, and cinnamon, whipping until smooth, about 2 minutes. Pour cream filling over the pie crust. Use a silicone spatula or spoon to smooth it in an even layer. Refrigerate for at least 3 hours, or until set. Step 5Top with Cool Whip, a sprinkle of cinnamon and a drizzle of the remaining cider caramel sauce before serving.
