Ginger-Nut Apple Betty with Warm Eggnog Custard

Makes 8 servings

2 tablespoons sugar
1 tablespoon flour
1 teaspoon ground cinnamon
8 medium apples (about 2 pounds), peeled, cored 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.

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.

Add 1 tablespoon rum to the sauce mixture along with the nutmeg.

Nutritional Information: Calories 300 Total fat 12 g Saturated fat 4 g Cholesterol 20 mg Sodium 330 mg Carbohydrate 45 g Dietary fiber 3 g Sugars 32 g Protein 5 g Vitamin A 8 %DV Vitamin C 4 %DV Calcium 10 %DV Iron 6 %DV

Recipe and photograph provided courtesy of Kraft Foods.