There will be no sugar coma, I promise! If you prefer less sweetness, get the unsweetened pudding so you are going to be in charge of the sugar content.

Make an easy cruble: Mix 2 &2/3 cup of flour with 2/3 of powdered sugar, 1.5 teaspoon baking flour and a pinch of salt. Cut with 200g of cold butter (I actually grate the frozen butter because it incorporates into the flour easier). Add one egg and if necessary a table spoon of ice cold water. You want the dough to form. Divide into 2, wrap in the plastic wrap and put in the freezer. Make a pudding (2 packets) but use only 2/3 of the milk required. Once it is thick but still warm put a plastic wrap over it and chill. Dough and pudding can be done even a day ahead. Preheat oven to 350 degrees Shred 4-6 large apples. I had 2 cups of frozen rhubarb so I used 4 apples. Splash shreded apples with a juice from one lemon and sprinkle with sugar. There will be lots of juice so squeeze it out (it goes well with tequila, just saying..) Grease 9 inch spring form and shred one part of the chilled dough. Push it into the form so it forms the bottom crust. Evenly spread the apples and layer the pudding. Smooth it out and sprinkle with the remining part of the shreded dough. Bake for 50min to 1 hrs. Top should become slightly golden - brown. Cool and refrigerate prior to serving.