Talenti Gelato brings that smooth, rich flavor that makes this dessert a total holiday knockout.
3 pints of Talenti Caramel Apple Pie Gelato
½ cup caramel
16 oz ginger snaps, finely crushed
¾ cup unsalted butter, melted
8 oz frozen whipped topping, thawed
1/3 cup all-purpose flour
1/3 cup old fashioned oats
1/4 cup packed light brown sugar
3 tbsp unsalted butter, melted
1 tsp apple pie spice
pinch salt
Make the oat crunchies. Preheat the oven to 350°F. Line a sheet pan with parchment paper. Set aside.
In a bowl, combine the flour, oats, brown sugar, melted butter, apple pie spice and salt. Use a fork to work everything together until it clumps. Spread into an even layer on the prepared sheet pan and bake until golden brown, about 15 min, let cool completely.
Line a 9-in springform pan with parchment paper on all sides.
Make the ginger snap crust. Combine finely crushed ginger snaps and butter until combined. Transfer the mixture into the prepared springform pan and press the crust into an even layer along the bottom of the pan. Then use a measuring cup (or something else with a flat bottom) to pack the crust in. Set aside.
Scoop and pack 1 ½ pints of Talenti Caramel Apple Pie Gelato into the prepared crust. Spread half the crunchies and ¼ cup of the caramel over the ice cream.
Scoop and pack the next 1 ½ pints of Talenti Caramel Apple Pie Gelato. Spread frozen whipped topping and top with the remaining crunchies and caramel.
Cover lightly with aluminum foil and freeze for at least 8 hours. When ready to serve, leave out on the counter for a few minutes, and then cut and serve.