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Apple Lasagna Salad

Apple Lasagna Salad

Layered no-bake dessert salad with buttery graham crust, creamy filling, cinnamon apples, caramel, and crunchy toffee
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Prep Time 20 minutes
Total Time 20 minutes
Servings 12

INGREDIENTS

Crust

  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter melted
  • 2 tbsp granulated sugar
  • pinch salt.

Cream Layer

  • 16 oz cream cheese softened
  • 1 cup powdered sugar
  • 2 tsp vanilla extract
  • 8 oz whipped topping thawed.

Apple Layer

  • 6 medium apples peeled cored and diced
  • 2 tbsp lemon juice
  • 1 tsp ground cinnamon
  • 2 tbsp brown sugar
  • pinch salt.

Topping

  • 1/2 cup caramel sauce plus more to drizzle
  • 1/2 cup toffee bits
  • 1/2 cup chopped pecans or walnuts
  • extra whipped topping optional.

INSTRUCTIONS

Crust

  • mix graham cracker crumbs butter sugar and salt until evenly moistened
  • press firmly into the bottom of a 9x13 inch dish and chill while making the filling.

Cream Layer

  • beat cream cheese powdered sugar and vanilla until smooth
  • fold in whipped topping until no streaks remain.

Apple Layer

  • toss diced apples with lemon juice cinnamon brown sugar and salt until coated
  • let stand 5 minutes to lightly macerate then drain off excess liquid if needed.

Assemble and Chill

  • spread cream layer evenly over crust
  • spoon apple layer evenly over the cream
  • drizzle caramel sauce and sprinkle toffee bits and nuts
  • cover and chill 2 hours before slicing and serving.

Notes

1. Use Granny Smith or Honeycrisp for best texture; swap graham crackers for vanilla wafers or gingersnaps; add 1/2 tsp cinnamon to the crust for extra warmth; keep apples from browning by using the full lemon juice; for cleaner slices chill overnight and cut with a wiped knife

Nutrition

Calories: 320kcal | Carbohydrates: 38g | Protein: 3g | Fat: 18g