This Apple Pie Lasagna is a no-bake icebox cake that will be your new favorite desserts. Layers of graham cracker, brown sugar cream cheese, whipped cream and plenty of apple pie filling. It’s topped off with caramel and toffee. Seriously, put on your stretchy pants for this one!
Hey guys! I am kicking off apple week here on Beyond Frosting. I am pretty excited to be blogging during the fall season this year. I wrote my first post on Beyond Frosting on October 31st, 2012, so I am about a month and a half away from my one year blogiversary! Fall is my favorite season. Growing up in Vermont, it meant cooler days, changing leaves and the start of apple season. As a kid, I loved going to pick apples. They give you this long rake like thing with a bag attached to catch the apples off the trees. You run through line after line of apple trees while towing a wagon with dozens of apples that would turn into something yummy!
Today’s something yummy is Apple Pie Lasagna. This is insanely addicting. Just last week, I posted Pumpkin Pie Lasagna, and normally I would not post two similar recipes so close together, but the fact that these two desserts were some of best recipes that I think I have made in a long long time, I just couldn’t help myself. This dessert is really easy to put together and doesn’t require you to turn on the oven, meaning that is it NO-BAKE! I love apple pie filling, so I cooked mine on the stovetop, but you could use a can of pie filling if you choose.
The Apple Pie Lasagna consists of layers of graham cracker, a caramel brown sugar cream cheese, apple pie filling, whipped cream and chocolate toffee pieces. The caramel brown sugar cream cheese is to die for, I could shovel it in my mouth by the spoonful. I’m not saying that I did that or not, but I am just saying that you COULD. I love the chocolate toffee bites because it adds in a little bit of crunch with every bite. I used a deep dish 9×9” pan for this recipe. If you want to bake in a 9×13” pan, I suggest to double the recipe below.
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- 5-6 medium apples, peeled and sliced.
- Juice from1 lemon
- 2 tbsp All-purpose flour
- ½ C Packed light brown sugar
- 1 tsp Cinnamon
- ½ tsp Apple pie spice
- 2 tbsp Maple syrup
- 8 oz Cream cheese, softened
- 1 C Powdered sugar
- 2 tbsp Brown sugar
- 1 tsp Cinnamon
- ½ C Heavy Cream
- ½ tsp Pure vanilla extract
- 2 tbsp Caramel
- 8 oz Cool Whip
- 2-3 pkg Graham Crackers
- 8 oz Cool Whip.
- 1 C Heath milk chocolate toffee bites
- Peel and slice your 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 of your dry ingredients: flour, brown sugar, cinnamon and apple pie spice. Mix all ingredients well and then add maple syrup.
- Using a saucepan on medium-high heat, cook the apples for about 15-18 minutes until they begin to brown and bubble. Remove from heat and cool completely. Refrigerate if necessary.
- While the pie filling is cooking, prepare the cream cheese filling. Allow cream cheese to come to room temperature, or soften in the microwave for 15 seconds.
- 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 and beat on medium speed until mixture is well combined. Divide into thirds.
- Cover the bottom of a 9-inch by 13-inhc pan with graham crackers. You can break the crackers into pieces in order to get into the nooks and crannies.
- Cover the graham crackers with a layer of the cream cheese batter and spread evenly. Spoon half of the apple pie filling over cream cheese and gently press into the mouse. Add a small handful of toffee chips on top. Repeat this twice so that you end up with three layers of mousse, 3 layers of graham crackers and 2 layers of apple pie filling. The top layer will be mousse.
- Cover the top layer of Cool Whip with additional toffee bites and drizzle with caramel.
- I suggest to allow at least two hours in the fridge for the graham crackers to soften. Store in an air tight container and keep refrigerated. Best served cold.
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