Apple Pie Lasagna

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If you're looking for a no-bake dessert for your potluck, look no further. This No-Bake Apple Pie Lasagna is all you need. 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.

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! This is the original Apple Pie Lasagna. 

This post has been updated in 2016.

If you love no-bake recipes, be sure to check out my cookbook, No-Bake Treats! 

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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 mom would turn into something yummy! Sometimes I still ask my Dad to send me macintosh apple from Vermont.

Apple Pie Lasagna-020

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’ve EVER made, 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!

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.

This No-Bake Apple Pie Lasagna is all you need. Layers of graham crackers, apple pie filling, brown sugar caramel and whipped cream. There's also plenty of caramel to go around. This icebox cake never disappoints.

I love apple pie filling, so I cooked mine on the stovetop, but you could use a can of pie filling if you choose. This is my go-to stovetop stovetop apple pie filling, which I use time and time again. It’s best to make the apple pie filling in advance so it can col completely.

I originally used a deep dish 9×9” pan for this recipe, it was 3-inches deep and the filling came over the top. Therefore I do recommend that you make it in a 9-inch by 13-inch pan, which I have done time and time again. You’ll also be able to serve a large crowd.

The key to a no-bake dessert like this is to build your layers with structure. What does this even mean? It means laying out your graham crackers in the most efficient way. Larger pieces are definitely better, and when it comes to adding the smaller ones, I use a serrated knife to cut them down.

How to make an icebox cake

Your graham crackers will soften in the refrigerator, but that’s what we want them to do! That way when you cut into this icebox cake, the graham crackers will be a cake-like texture. I also like to spread the layers as evenly as possible, and press the apples into the cream cheese layer below so that the crackers sit evenly. Usually on the second layer, I try and rotate the graham crackers so they are no all facing the same direction. Again, this helps to add stability and structure to the layers.

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.

This recipe is SO good, that I decided it had to be in my cookbook. No-Bake Treats features 80 no-bake recipes including cheesecakes, icebox cakes, layered desserts, frozen treats, bars and snacks and puddings and parfaits. Every recipe has a color photo with easy to follow instruction.

I am not even kidding when I tell you this is the first thing to disappear off the dessert table. Don’t wait for fall, this dessert is good ALL year long!

 

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If you love no-bake recipes, be sure to check out my cookbook, No-Bake Treats!

If you're looking for a no-bake dessert for your potluck, look no further. This No-Bake Apple Pie Lasagna is all you need. 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.

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Apple Pie Lasagna

  • Author: Julianne Bayer
  • Prep Time: 20 mins
  • Total Time: 20 minutes
  • Yield: 8-10

Ingredients

For the pie filling:

  • 56 medium apples, peeled and sliced.
  • Juice from1 lemon
  • 2 tbsp All-purpose flour
  • 1/2 C Packed light brown sugar
  • 1 tsp Cinnamon
  • 1/2 tsp Apple pie spice
  • 2 tbsp Maple syrup

For the cream cheese filling:

  • 8 oz Cream cheese, softened
  • 1 C Powdered sugar
  • 2 tbsp Brown sugar
  • 1 tsp Cinnamon
  • 1/2 C Heavy Cream
  • 1/2 tsp Pure vanilla extract
  • 2 tbsp Caramel
  • 8 oz Cool Whip

For the lasagna:

  • 23 pkg Graham Crackers
  • 8 oz Cool Whip.
  • 1 C Heath milk chocolate toffee bites

Instructions

Prepare the pie filling first:

  1. 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.
  2. Add all of your dry ingredients: flour, brown sugar, cinnamon and apple pie spice. Mix all ingredients well and then add maple syrup.
  3. 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.
  4. 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.

To prepare the cream cheese batter:

  1. 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.
  2. 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.
  3. Add cool whip and beat on medium speed until mixture is well combined. Divide into thirds.

To assemble the lasagna:

  1. 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.
  2. 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.
  3. Cover the top layer of Cool Whip with additional toffee bites and drizzle with caramel.
  4. 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.

Make sure you don’t miss these apple filled recipes:

Apple Pie Tiramisu

This Apple Pie Tiramisu is layered with ladyfingers soaked in bourbon, spiced mousse, apple pie spice whipped cream and apple pie filling.

Pumpkin Pie Lasagna!

S’mores Lasagna 

Apple Pie Cupcakes with Maple Buttercream

Apple pie cupcakes with maple buttercream

112 Responses
  1. Heidi Thurston

    I made this yesterday and it was absolutely delicious! The homemade apple pie filling was perfect. I could only fit 2 layers of graham crackers and 4 oz of Cool Whip for the topping. My glass 9×13 was filled to the brim! Next time I will also reduce the Cool Whip in the filling by half. Thanks for sharing your recipe!

    1. Beyond Frosting

      Hi Terri, actually the graham crackers are supposed to get soft and cake-like. You are more than okay to make this a day ahead of time.

  2. Karen

    I made this as one of my desserts for Thanksgiving this year. With the ingredients I thought it was going to taste too sweet. I was pleasantly surprised. It was light and creamy and wasn’t overly sweet. I made it in advance but found that the two layers of graham crackers did not get as soft as I would have liked. If I make this again, and I am sure I will, I plan to only use one layer of graham crackers. Thanks for a great recipe.

    1. Beyond Frosting

      Hi Karen, I am so glad that you stopped by to let me know your results! This recipe has always been one of my favorites! I hope you had a wonderful holiday.

    1. Stacey

      I love this Apple Pie Lasagna!! The only thing I change, is to leave out the maple syrup (just a personal preference). Oh yeah, I also double the Apple filling part (just because it’s so stinkin good)!!! I have to confess, I sometimes only make the apple filling part and serve it over vanilla ice cream with a crunchy peanut topping…delicious!

  3. Michelle @ Modern Acupuncture

    Mind, blown. I don’t know how I lived a single day without your blog in my life before today. Apple pie lasagna! Hallelujah, amen.

  4. Eddie

    I just wish that there were. Nutrishenal values listed. Some people would love to see them, and it may help with their diet. Thanks and God Bless ed in Alabama

  5. KAREN WALKER

    As soon as this snow quits falling and I can get out, I’ll be picking up the items to make this for my family. I have no doubt it is going to be a huge hit. Thanks so much!!!

  6. Char

    Hi! I don’t know how quickly you respond to comments here, or if you’ll even get this message in time, but I’ve got my fingers crossed that you will! I’m hoping to make this for Thanksgiving, but I have a question for you. What “caramel sauce” do you use? Do you make it or do you buy it? And if you make it yourself, how would I go about doing that?

    1. Beyond Frosting

      Hi Char! I just used Smuckers or Hershey’s Camarmel sauce that you find in the ice cream section of the grocery store. I hope you like it!

  7. Malwina harp

    So i’am making this right now but just got concerned about the graham crackers going soggy on me. I’am making this the night before for a dinner dessert the next day… What do you think… Should I assemble it in the morning or will it keep it’s form for 24 hours? Btw this recipe caught my eye and have been so excited to make this!!!

    1. Beyond Frosting

      Thank you! Actually the graham crackers are meant to be softer. If you prefer a more crunchy graham cracker then I would wait until the day of to assemble. You can compare all the components ahead of time, refrigerate and assemble quickly.

  8. Lien

    This recipe fits perfectly in a 9×13 pan. I think you must have a deeper 9×9, because this will
    definitely not fit into a regular size one.

    1. Beyond Frosting

      Hi Lien- the original inspiration for this recipe was actually doubled for a 9×13″ pan. I cut it in half, but i have a deeper 9×9 pan.

  9. Diedra

    Since we are gluten free, I made this using cornstarch instead of the flour, gluten free graham crackers and used just whipped cream instead of cool whip. Out of this World good!! Tfs

  10. Anne

    Hi,
    My step-daughter was sent away to a Christian school last week and she said the food is ok, so I’ve been looking for a recipe that she can share with her new friends, and the apple pie lasagna sounds perfect. I’m looking forward to making it and feel sure I’ll get another request for it later. Thanks for sharing.

  11. Lizzie

    You had me until the cool whip. It’s full of chemicals. Can whipped cream successfully be substituted or will it change consitency while being chilled or if the whole pan isn’t eaten immediately? Thanks.

    1. Beyond Frosting

      Hi Lizzie. I understand your concerns. I think that you can try to substitute a homemade whipped cream, but since that is a lighter consistency, it will change the consistency of cream cheese filling.

  12. Jackie

    To late now…as its already chilling in the fridge (YUMMM!!!) But, to clarify, was I suppose to double up the gram layer, each time? Or just for the very first layer?
    Thanks!!!!

    1. Beyond Frosting

      Hi Dee, in the recipe, I suggested 9×9 for a deep dish dessert. You can absolutely make this in a 9×13″ pan. If you are feeding a large crowd, I would suggest to double the recipe for a 9×13″ pan.

  13. Beencookingforever

    Hi! Thanks for removing the word “sugar” and updating the cool whip. That will help future cooks with this delicious recipe! A larger pan might be helpful as not to miss any of the scrumptious ingredients!

    1. Beyond Frosting

      Thanks for letting me know. I appreciate it when people ask questions so no one is confused! Sometime I work too quickly and even my editor missed things every once in awhile! Enjoy!

      1. Pam

        Hi; this sounds really tasty, but I have a question; when you state in the recipe to cut your apples the size of a dime, do you mean how thin they should be? Seems like a stupid question, but I can’t imagine making all the apple pieces the size of a dime!

        1. Beyond Frosting

          HAHA! Thanks for asking Pam! You’re right, that would be hard! No, I just mean about the size of a dime in width. I think the point is just to cut them up small so they cook down and you don’t have overly large apple pieces in your dessert.

  14. Beencookingforever

    Sounds like a great recipe, but, a few questions. You state, at your third bullet, to add the dry ingredients and include sugar and brown sugar but no sugar is listed in the ingredients? I located the size of the pan somewhere other than the recipe and it stated to use a 9X9 pan….how did you get all of those ingredients in a 9X9 pan? When assembling the “lasagna” you state to layer a thin layer of cool whip……the ingredient shown in the directions call for whipped cream. There is a difference…..which is it?

    1. Beyond Frosting

      Hello and thanks for your questions. My third bullet point is in reference to the apple pie filling- which in the ingredients lists 1/2 C light brown sugar. The 9×9 pan will be completely filled to the top, maybe mine was a little deeper than you average 9×9 brownie pan. Additionally, you might end up with extra cool whip. The indigents list was update to say “cool whip- which is used in the cream cheese batter and as an additional layer.

  15. JC

    HI THERE, I WAS JUST WONDERING, WHEN I COOK THE APPLES AM I ONLY COOKING THEM WITH THE LEMON JUICE OR AM I TO ADD OTHER STUFF IN THERE, I DIDNT QUITE UNDERSTAND IF I WAS TO MIX THE FILLING WITH APPLES AND COOK THAT WAY OR NOT.

  16. kendra

    My husband absolutely despises cream cheese, would you haplen to have a substitute idea for that ingredient? I thought breifly about maybe using marshmallow fluff? Any other ideas?

    1. Beyond Frosting

      Hi Kendra- I think Marshmallow would probably be the closest thing I could think of. You could try vanilla pudding maybe but it would be a lot thinner or creamier than the original recipe.

  17. Ala

    I’ve been a fan of butter brickle frozen delight for forever, but I love the denomination of “lasagna” for this frozen sweet treat 😉 It really caught my eye on BruCrew’s linkup. I’m so glad you got to share this with us–such a great summer-fall transition dessert!

  18. Tracey @ The Kitchen is My Playground

    This looks amazing! Definitely going to be giving this one a try. I grew up in Vermont, too … nice to meet a fellow former-Vermont food blogger!! {I’m now in North Carolina … MUCH warmer. 🙂 }
    Tracey @ The Kitchen is My Playground

    1. Beyond Frosting

      Hi Tracey!! Woohoo! I love meeting other Vermonters! Some times I feel like I am on another planet here in California. Thanks for stopping by!

    1. Beyond Frosting

      Hi Bonnie- I am in the process of converting my recipe over the a Ziplist format so they will be easily printer friendly. Thanks for your patience.

  19. Teresa

    I found a picture of your Oatmeal Caramel Apple Cookies at a link party at Cooking on the Front Burner. I’m now following you on BlogLovin! I love your stuff.

  20. texannie

    Is the whipping cream whipped first and then folded in our just added to the mixture like you would any kind of liquid? (does that make sense?)

    1. Beyond Frosting

      Hi Texannie- You will need two containers of cool whip for this recipe. The first container should be mixed in after the cream cheese, whipping cream, powdered sugar and remaining ingredients together. The second container is to act as a layer when you are assembling the final lasagna. So when you put down a layer of the cream cheese batter and apple pie filling, you then have a layer of whipped cream on top. I hope this helps.

  21. Brooke

    This looks absolutely amazing! Way beyond your typical apple pie. I cannot wait to try this one. Thanks so much for sharing. Have a wonderful weekend!

  22. emma

    This might just make an appearance at my department meeting next week. Wow. I’m curious though as to what kind of apples you used, or if you have any recommendations as to the best ones to use for this type of recipe. I can’t wait to give it a go though – this is the perfect time to have it appear on the table.

    1. Beyond Frosting

      I have a feeling this will go over well in your department meeting! I usually use GALA apples for my apple pie. Occasionally I will use green apples, but they seem to be more tart to me. If I were on the east coast, I would use Macintosh apples, because those are my favorite! I just can’t get them in California.

  23. Jeanna

    I made this last night – first let me say – It is WONDERFUL! Now, I did go a bit overboard on the cool whip and put 12 oz in the cream cheese layer, so as a result my lasagna was double the height of my 9×9 pan. I could have easily used the single recipe and made it in a 9×13. I got creative and made sidewalls for my 9×9 with heavy duty foil, then froze it, popped it out of the pan and into my trifle bowl 🙂 Not sure the 4 oz of cool whip made it double the height or if I needed to “pack it” a bit, but regardless, it is superb!

    1. beyondfrosting

      HAHA! I love the foil walls, how creative! Thanks for sharing Jeanna, I am glad you liked it. My pan was full to the top for sure. I shaved a little bit of the extra cool whip off the top to close my lid.

      1. Candace Gray

        I’m confused. You keep saying you use a 9×9 pan and to double the recipe for a 9×13 pan. The instructions use a 9×13 pan. Is the recipe doubled already?

    1. beyondfrosting

      Hi Jane- I am not quite sure what maltezers are. The toffee bits are made from Heath bars, so they come pre-packaged broken up into pieces. How about walnuts instead?

    1. beyondfrosting

      Hi Jane- I am not quite sure what maltezers are. The toffee bits are made from Heath bars, so they come pre-packaged broken up into pieces. How about walnuts instead?

  24. Carrie @ Frugal Foodie Mama

    This looks amazing and such a clever fall dessert idea! 🙂
    Thank you for sharing at Marvelous Mondays this week.

  25. Claire

    Hi! This looks fantastic! I’m wondering, you refer to both “cream cheese batter” and “cool whip.” Are those the same mix of all the cream cheese, sugar, cool whip, etc., or do you keep some of the cool whip separate to make these layers? Thanks!

    1. admin

      Hi Claire- thanks for your question. There is a whole container of cool whip mixed into the cream cheese batter. There is an ADDITIONAL container of whipped cream needed as well that serves as one of your layers as well. For this recipe, you will need 2 8oz container. Thanks!

  26. Alyson - Lift, Bend, Bake

    Yes, it’s the season of pumpkin, but I have to admit that apple pie spices and flavors (plus caramel of course) might be my favorite! This looks SO good!

  27. Wendy

    Julianne, you are definitely on a roll with these luscious dessert lasagnas, though I really can’t imagine how you could improve on this one!! I pinned your pumpkin lasagna and added it to my bake soon list. This one goes on the bake NOW list. 🙂

  28. Nici

    Wow! I am speechless. This looks amazing. I’m pinning this to attempt at some point. I’d love for you to link this up to our All Things Thursday Blog Hop when you get a chance. Have a great week.
    Blessings,
    Nici

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