Apple Pie Lasagna Dessert
Layered apple pie filling, cinnamon graham crackers, and no bake cheesecake cream finished with caramel drizzle
PRINT PINServings 12
INGREDIENTS
Apple Layer
- 2 cans 21 oz apple pie filling
- 2 tbsp unsalted butter
- 1 tsp ground cinnamon
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 2 tbsp light brown sugar optional.
Cream Layer
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups whipped topping thawed.
Assembly and Topping
- 14 oz graham crackers
- 1 cup caramel sauce
- 1 cup whipped topping for topping
- ground cinnamon for dusting
- chopped pecans optional.
INSTRUCTIONS
Apple Layer
- melt butter in a saucepan over medium heat
- stir in apple pie filling
- cinnamon
- lemon juice
- vanilla
- and brown sugar if using
- simmer 8 to 10 minutes stirring occasionally until glossy and slightly thickened
- remove from heat and cool about 15 minutes.
Cream Layer
- beat cream cheese
- powdered sugar
- and vanilla until smooth and fluffy
- fold in 2 cups whipped topping until fully combined.
Assemble and Chill
- spread a thin layer of cream mixture in a 9x13 inch dish
- add a single layer of graham crackers breaking to fit
- spread half the apple layer evenly
- spread half the remaining cream mixture
- repeat with graham crackers
- remaining apple layer
- and remaining cream mixture
- top with whipped topping
- drizzle caramel sauce
- dust lightly with cinnamon and add pecans if using
- cover and chill at least 4 hours or overnight
- slice and serve cold.
Notes
1. For cleaner slices chill overnight 2. Use cinnamon graham crackers or gingersnaps for more spice 3. Swap canned filling with 6 cups peeled sliced apples cooked with 3 tbsp butter 1/3 cup brown sugar and 1 tsp cinnamon 4. Add a thin layer of vanilla instant pudding made with milk for extra structure
Nutrition
Calories: 380kcal | Carbohydrates: 55g | Protein: 4g | Fat: 17g