Apple Pie Lasagna No-Bake Icebox Cake
Description
Fall will soon be here so this icebox cake would be a perfect dessert to make with all of those delicious, fresh apples. It's a no bake icebox cake and so easy to make.
Ingredients
5-6 medium apples, peeled and sliced
juice from 1 lemon
2 T. all-purpose flour
½ c. packed light brown sugar
1 t. cinnamon
½ t. apple pie spice
2 T. maple syrup
cream cheese filling:
8 oz. cream cheese, softened and/or at room temperature
1 c. powdered sugar
2 T. brown sugar
1 t. cinnamon
½ c. heavy cream
½ t. pure vanilla extract
2 T. caramel sauce
8 oz. Cool Whip
lasagna:
2-3 pkg. graham crackers
8 oz. Cool Whip.
1 c. Heath milk chocolate toffee bites
Directions
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pie filling:
Peel and slice apples into small pieces; about the size of a dime. Place in a medium size saucepan. Squeeze the juice from a whole lemon over the apples.
Add all dry ingredients: flour, brown sugar, cinnamon and apple pie spice. Mix all ingredients well, then add maple syrup.
Using a saucepan on medium-high heat, cook apples for about 15-18 minutes until they begin to brown and bubble. Remove from heat and cool completely. Refrigerate, if necessary.
While pie filling is cooking, prepare cream cheese filling. Allow cream cheese to come to room temperature, or soften in the microwave for 15 seconds.
cream cheese batter:
Beat cream cheese on medium-high speed with a wire whisk attachment until light and fluffy. Turn off mixer and add dry ingredients: powered sugar, brown sugar, cinnamon. Beat into cream cheese.
Add heavy whipping cream and vanilla extract. Beat on medium-high speed until whipping cream is fully mixed into cream cheese. Add caramel sauce last and mix into batter.
Add Cool Whip; beat on medium speed until mixture is well combined. Divide into thirds.
Assembly:
Cover the bottom of a deep dish 9 inch pan (3 inches or deeper) with graham crackers, in a double layer. Break the crackers into pieces to get into all the nooks and crannies. It can easily be make in a 9x13 inch pan, but it will not be as tall, so you may need to double the recipe.
Cover graham crackers with a layer of the cream cheese batter and spread evenly. Spoon apple pie filling over cream cheese. Add a small handful of toffee chips on top; cover with a thin layer of Cool Whip. Repeat this twice to end up with 3 layers. Cover the top layer of Cool Whip with additional toffee bites; drizzle with caramel sauce.
Tip: Allow at least two hours in the refrigerator for the graham crackers to soften. Store in an air tight container and keep refrigerated. Best served cold.
Prep Time
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Cook Time
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