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Apple Pie Lasagna

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This Apple Pie Lasagna is a no-bake dessert that’s made up of layers of graham cracker topped with caramel brown sugar cream cheese, homemade apple pie filling, whipped cream, and Heath toffee bits. It’s a fall dessert you don’t want to miss!

EAsy Apple Dessert Recipe

Fall is my favorite season including all things fall dessert recipes. Growing up in Vermont, fall meant cooler days, changing leaves, and (of course) apple picking. I love any and all apple desserts, but lately, I am loving mini apple pies and apple muffins.

If you’ve never made a dessert lasagna, you are in for a real treat! It’s a no-bake icebox cake that’s a twist on cheesecake apple pie. It’s made up of layers of graham cracker, caramel brown sugar cream cheese, apple pie filling, whipped cream, and toffee pieces. It’s so good. Seriously.

The apple pie filling is deliciously sweet and gooey, the graham crackers soften to a cake-like texture and the cream cheese layer is to-die-for. I could shove it in my mouth by the spoonful. I’m not saying that I did that though…I’m just saying that you COULD.

If you love dessert lasagna, try this pumpkin version or my favorite s’more one!

What You’ll Need

For the Pie Filling

  • Apples – I prefer green apples like Granny Smith but you could also use Honey Crisp, Golden Delicious, Pink Lady, Gala, or Braeburn.
  • Lemon Juice – you’ll need the juice of one lemon.
  • All-Purpose Flour
  • Light Brown Sugar – dark brown sugar works too.
  • Ground Cinnamon and Apple Pie Spice – apple pie spice already contains cinnamon (along with nutmeg and allspice), but I love to add a little extra for a touch more sweet spiciness.
  • Pure Maple Syrup

For the Filling

  • Full-Fat Cream Cheese – softened to room temperature so it can easily be incorporated into the filling.
  • Powdered Sugar
  • Light Brown Sugar – dark brown sugar will work as well if that’s what you have.
  • Ground Cinnamon
  • Heavy Whipped Cream
  • Pure Vanilla Extract
  • Caramel Sauce– something like Smuckers or Hersheys like you would find in the ice cream section
  • Cool Whip

For the Lasagna

  • Graham Cracker Sheets
  • Cool Whip – you can also swap the cool whip for homemade whipped cream, if preferred.
  • Heath Bar Milk Chocolate Toffee Bits (optional topping)
  • Caramel Sauce– for ganrish

How to Make Apple Pie Lasagna

This apple pie lasagna is made up of three different layers but they’re all super easy to make!

For the Pie Filling

  • Prepare the apples. Peel, then slice the apples into small pieces (about the size of a dime.) then squeeze the juice of a whole lemon over the apples.
  • Combine dry ingredients and apples. First combine the dry ingredients then toss in the apples until they’re fully coated, then add in the maple syrup. Stir to combine.
  • Cook the filling. Using the saucepan, cook the apples on medium-high heat for 15-18 minutes until the mixture begins to brown and bubble and the apple has softened. Remove from the heat and cool completely, refrigerating if necessary.

For the Filling

  • Combine cream cheese with dry ingredients. First, beat the cream cheese until light and fluffy. Then add in powdered sugar, brown sugar, and cinnamon. Beat until well combined.
  • Add cool whip. Beat the cool whip into the cream cheese mixture on medium speed until incorporated. Divide the mixture into thirds.

To Assemble the Lasagna

Step 1: Start with graham crackers. Cover the bottom of a 9×13-inch pan with graham crackers. Break into smaller pieces to get into the nooks and crannies, if necessary.

Step 2: Add additional layer. Cover the graham crackers with a layer of the cream cheese filling, then half of the apple pie filling and spread evenly. Sprinkle a small handful of toffee chips on top.

Step 3 Repeat twice: Repeat this layering order twice (so you end up with three layers of cream cheese, three layers of graham crackers, and two layers of the apple pie filling), then cover the top layer with Cool Whip, additional toffee bits, and a drizzle of caramel.

Step 4: Chill. Place the apple pie lasagna in the refrigerator for a minimum of 2 hours, then slice, serve, and enjoy!

Why Do You Cook The Apples?

Since the apple pie lasagna isn’t actually baked after assembly, it’s super important that you cook the apples for the filling so you get that soft, gooey texture. If you didn’t cook them first, you’d have a crunchy apple pie filling!

Be sure to peel the apples first, When apples are cooked without being peeled, the peel can take on a not-so-pleasant chewy texture. I recommend peeling the apples before you slice them so all you get is the soft sweetness of the inside of the apple.

slice of apple pie lasagna with bite taken out

Tips For Success

  • Use larger pieces of graham cracker. You will have to break some into smaller pieces to fill the whole pan, but the larger pieces you use the better. This gives the dessert more structure.
  • Rotate the graham crackers. In the second layer, turn the graham crackers so they’re not all facing the same way. This also helps add structure.
  • Cut the crackers with a serrated knife. Using a knife to make smaller pieces creates a cleaner cut so you don’t run the risk of breaking or crumbling the crackers if you do need to make them smaller.
  • Let the pie filling cool completely. After you cook the apples into the apple pie filling, refrigerate it until it cools completely before layering the lasagna. If it’s warm it will make the other layers melt.
  • Don’t skip the homemade filling. You can use store-bought apple pie filling if you’re short on time, but I highly recommend the homemade filling. Store-bought just doesn’t have quite the same freshness and flavor.\
  • Chill for a minimum of 2 hours. This gives the filling time to set so you can make a clean cut without it spilling out.

Can I Make This Ahead of Time?

Yes, this is a perfect make-ahead dessert because it gets better the longer it sits.

This is especially helpful if you are baking for a big holiday like Thanksgiving. The apple pie filling can be prepared up to one month in advance and store in the freezer in an airtight container. Thaw prior to using.

Assemble the full dessert up to 2 days in advance, although I do recommend waiting to add any final garnishes like the caramel and toffee until you’re ready to serve.

How to Store Finished Dessert Lasagna

Finished apple pie lasagna will keep in an airtight container in the fridge for up to 5 days. I don’t recommend freezing it because as it thaws it becomes a little too mushy.

slice of no bake apple dessert on white plate

Apple Pie Lasagna

  • Author: Julianne Dell
  • Prep Time: 45 minutes
  • Chill time: 2 hours
  • Total Time: 2 hours 45 minutes
  • Yield: 15 servings


This Apple Pie Lasagna is a no-bake dessert that’s made up of layers of graham cracker topped with caramel brown sugar cream cheese, homemade apple pie filling, whipped cream, and Heath toffee bits. It’s a fall dessert you don’t want to miss!


For the pie filling:

  • 56 medium apples, peeled and sliced.
  • Juice from1 lemon
  • 2 tablespoons all-purpose flour
  • 1/2 cup light brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon apple pie spice
  • 2 tablespoons pure maple syrup

For the filling:

  • 8 ounces full-fat cream cheese, at room temperature
  • 1 cup powdered sugar
  • 2 tablespoons light brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 1/2 cup heavy whipped cream
  • 1/2 teaspoon pure vanilla extract
  • 2 tablespoons caramel sauce
  • 8 ounces Cool Whip, thawed

For the lasagna:

  • 23 package Graham Cracker sheets
  • 8 ounces Cool Whip, thawed
  • 1 cup Heath Bar milk chocolate toffee bites


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. Combine the dry ingredients together and mix into the apples until the apples are coated. Then add the maple syrup and toss to combine.
  3. Using a saucepan on medium-high heat, cook the apples for about 15-18 minutes until they begin to brown and bubble, and they have softened. Remove from heat and cool completely. Refrigerate if necessary.
  4. While the pie filling is cooking, prepare the filling. Allow cream cheese to come to room temperature, or soften in the microwave for 15 seconds.

For the filling:

  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 until well combined,
  2. Add heavy cream, vanilla extract and caramel sauce. Beat on medium-high speed until the mixture is well combined.
  3. Add cool whip and beat on medium speed until incorporated. Divide into thirds.

To assemble the lasagna:

  1. Cover the bottom of a 9-inch by 13-inch 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 filling and spread evenly. Spoon half of the apple pie filling over cream cheese and spread evenly. Add a small handful of toffee chips on top. Repeat this twice so that you end up with three layers of cream cheese, 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. Place in the refrigerator for a minimum of 2 hours.
Nutrition Information:
1 slice
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American

Keywords: Apple Icebox Cake, Icebox Cake, Apple Recipe

More Apple Dessert Recipes You’ll Love

Leave a Comment

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118 Responses
  1. Dahly Rose Watson

    Hello Julianne,

    I’ve been watching and browsing all your yummy recipes and omg all I can say it’s absolutely amazing. I’ve tried your homemade recipe for making buttercream icing and they’re exceptional. And that’s I’ve been using everytime I’ve baked cakes.. And lately, this thanksgiving holiday I saw your Apple Pie Lasagna, ohhh boy, I’m really, really enjoying it. They’re delicious and everyone loves it 😋 thank you, thank you so much for sharing your yummylicious recipes… I’m also a desserts lover 😋😀

  2. Lynn V.

    This awesome recipe is a staple at our Thanksgiving and Christmas dinner tables! Our family members look for it every year. Thank you for sharing our new tradition!

  3. 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. Julianne - Beyond Frosting
      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.

  4. 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. Julianne - Beyond Frosting
      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.

  5. Deb

    This was an amazing dessert for Thanksgiving dinner! Thank you so much for the great creation. It won much praise from my family.

  6. Artis Miller

    This looks like a lot of fun to make! I just wanted to know what type of apples did you use to make this? Thank you

    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!

      1. Julianne - Beyond Frosting
        Beyond Frosting

        This is the perfect topping for ice cream! I am glad you are enjoying it that way!

  7. 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.

  8. JoeyfromSC

    Heavens to Betsy this looks ahhh-maaa-zing!! lol..Thanks for sharing with us! I can’t wait to make it!!


  9. 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


    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!!!

  11. 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. Julianne - Beyond Frosting
      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!

  12. 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. Julianne - Beyond Frosting
      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.

  13. 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. Julianne - Beyond Frosting
      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.

  14. 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

  15. Anne

    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.

  16. 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. Julianne - Beyond Frosting
      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.

  17. 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?

    1. Julianne - Beyond Frosting
      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.

  18. 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. Julianne - Beyond Frosting
      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!

      2. Julianne - Beyond Frosting
        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.

  19. 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. Julianne - Beyond Frosting
      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.

  20. cat

    You could cheat and use a prepared graham cracker crust. I would only make one layer, but it would be a perfect desert for a small group.

  21. JC


  22. 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. Julianne - Beyond Frosting
      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.

  23. 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!

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Ala! I have never heard of butter brickle frozen delight, but I just looked it up and its looks fantastic! Thanks for sharing.

  24. 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. Julianne - Beyond Frosting
      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. Julianne - Beyond Frosting
      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.

  25. 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.

  26. 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. Julianne - Beyond Frosting
      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.

  27. 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!

  28. 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. Julianne - Beyond Frosting
      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.

  29. 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. Julianne - Beyond Frosting

      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. Julianne - Beyond Frosting

      Hi There! I used a 9*9 pan for this. Of you want to use a 9*13 I suggest to double the recipe and it will feed a crowd.

      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?

      2. Julianne - Beyond Frosting
        Beyond Frosting

        Hi Candace, the recipe has been modified for a 9*13 inch pan. Sorry for the confusion!

    1. Julianne - Beyond Frosting

      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. Julianne - Beyond Frosting

      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?

  30. Carrie @ Frugal Foodie Mama

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

  31. 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!

  32. 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!

  33. 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. 🙂

  34. 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.

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