Yield: 9 SERVINGS
Prep time: 20 MIN
Chilling Time: 8 HR
Total time: 8 HR 20 MIN
Love caramel apples? Try this Caramel Apple Icebox Cake — wonderful fall flavor in an easy no-bake, make-ahead dessert! Caramel Apple Icebox Cake is made with layers of graham crackers, cream cheese, apple pie filling and topped with a drizzle of caramel.
INGREDIENTS:
FOR THE CHEESECAKE MIXTURE:
8 oz package cream cheese
1 package (102g) instant vanilla pudding
1 cup milk
½ cup powdered sugar
1½ cups whipped topping or whipped cream
FOR THE FILLING:
24 square graham crackers (12 large ones)
540 ml can apple pie filling
¼ cup caramel sauce
DIRECTIONS:
TO MAKE THE CHEESECAKE MIXTURE:
In a stand mixer or with a handheld mixer, beat cream cheese until smooth. Add in pudding mix and 1 cup milk and mix on low until smooth. Beat in powdered sugar until smooth.
Fold in whipped topping or whipped cream with a spatula. Set aside.
ASSEMBLY:
Line a 9×5″ loaf pan with plastic wrap, allowing for lots of overhang.
Place ⅓ of apple pie filling in the bottom of the pan. This will be the top when we flip.
Spread with ⅓ of your cream cheese mixture and top with one layer of graham crackers.
Repeat layers twice more, ending with the last layer of graham crackers. Wrap the plastic wrap overhang over the top of the cake in the pan loosely. It’s okay if it doesn’t cover completely.
Refrigerate at least 8 hours or overnight before inverting onto a serving platter, removing the plastic wrap and garnishing with whipped cream and caramel sauce as desired.
NOTES
The cheese filling: you want this filling to be thick so that everything stays together when you flip it. To get a nice even layer in your pan, I recommend putting your filling in a piping bag and pipe a thin layer so that there is not much spreading needed.
The apple pie filling: This recipe uses canned filling. It is recommended to take a sharp knife and run it through the apples in the pan so they are not as large and you can an even distribution. If you prefer, you could arrange some on the bottom of your loaf pan (which will be the top of your cake), and then slice the rest.
