1 ½ cans (20 ounces each) apple pie filling (30 ounces total) 1 teaspoon ground cinnamon ¼ teaspoon ground nutmeg 1 box cinnamon graham crackers 2 boxes (3.4 ounces each) instant vanilla pudding mix 2 cups cold milk 2 cups heavy cream ½ cup powdered sugar 1 teaspoon vanilla extract Homemade or store-bought caramel sauce for topping
Directions: Apple Prep: In a bowl, chop the apple pie filling into smaller pieces using scissors. Stir in cinnamon and nutmeg. Set aside. Pudding Mixture: In a large bowl, combine vanilla pudding mix, milk, and powdered sugar. Mix until smooth. Creamy Layer: Add heavy cream and vanilla extract to the pudding mixture. Beat with a hand mixer until the mixture becomes creamy and thick, about 3-4 minutes. Layering: In a 9x13-inch baking dish, lay down a layer of cinnamon graham crackers. Top with half of the apple pie filling, then half of the pudding mixture. Repeat Layers: Add another layer of graham crackers, the remaining apple pie filling, and the rest of the pudding mixture. Top with a final layer of graham crackers. Add Caramel: Warm the caramel sauce until pourable. Drizzle or spread evenly over the top layer of graham crackers. Chill: Refrigerate the cake for 4-6 hours or ideally overnight, allowing the cake to set and flavors to meld. Garnish and Serve: Before serving, optionally garnish with more caramel sauce for extra decadence.
Enjoy this tempting dessert that combines classic fall flavors in a unique and easy-to-make cake, perfect for any gathering or a cozy night in
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