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1
In your slow cooker, place the apples and pineapples.
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2
To the fruit, add the orange marmalade and the butterscotch topping; mix to coat well.
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3
In a medium bowl beat with an electric beater the softened cream cheese and sweetened condensed milk until smooth.
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4
To the cream cheese mixture, add the evaporated milk, cinnamon, 1/4 teaspoons cloves,and 1/3 cup bisquick mix and beat till mixed well.
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5
Pour this mixture over the fruit mixture in the slow cooker and stir.
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6
Put your slow cooker on High for 2 1/2 hours.
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7
While your crock pot is doing it's thing, heat your oven to 350 degrees, and mix together all ingredients for the oatmeal crisp topping in a medium bowl.
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8
Pour out the oatmeal mixture into the center of a parchment lined baking sheet(the parchment is important because the oatmeal topping to very hard to get off the baking sheet later without it).
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9
Spread the mixture out thinly into about an 8 or 9 inch circle in the center of the pan.
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10
(Make sure it's in the center, because it will spread as it bakes).
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11
Bake the oatmeal mixture for about 8-10 minutes.
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12
(Watch it closely so it does not burn.
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13
Let the oatmeal topping cool completely before touching it(it will be soft while it is hot, but cools into a crisp lacey topping).
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14
After completely cool, use parchment to pick it up; then break or crumble it into small pieces.
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15
Store the oatmeal topping in an airtight container.
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16
After 2 1/2 hours when the pudding is done, stir it well and serve in individual dishes with whipped cream and the oatmeal crisp sprinkled on top, yum!
