Apple Pie Lasagna
This no-bake dessert lasagna is the perfect combination of different fall sweets that is sure to be a hit!
Prep time: 45 mins
Chil time: 2 hours
Total time: 2 hours 45 mins
Yields: 15 servings
For the pie filling:
– 5-6 medium apples, peeled and sliced
– Juice from 1 lemon
– 2 tbsps. all-purpose flour
– 1/2 cup light brown sugar, packed
– 1 tsp. ground cinnamon
– 1/2 tsp. apple pie spice
– 2 tbsps. pure maple syrup
For the filling:
– 8 oz full-fat cream cheese, room temp.
– 1 cup powdered sugar
– 2 tbsps. light brown sugar, packed
– 1 tsp. ground cinnamon
– 1/2 cup heavy whipped cream
– 1/2 tsp. pure vanilla extract
– 2 tbsps. caramel sauce
– 8 oz Cool Whip, thawed
For the lasagna:
– 2-3 package Graham Cracker sheets
– 8 oz Cool Whip, thawed
– 1 cup Heath Bar milk chocolate toffee bites
Directions
For Pie Filling:
Peel and slice 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.
Combine the dry ingredients together and mix into the apples until the apples are coated. Then, add the maple syrup and toss to combine.
Using a saucepan on medium-high heat, cook the apples for about 15 minutes until they begin to brown and bubble, and they have softened. Remove from heat and cool completely. Refrigerate if necessary.
While the pie filling is cooking, prepare the filling. Allow cream cheese to come to room temp., or soften in the microwave for 15 seconds.
For the filling:
Beat cream cheese on medium-high speed with a wire whisk attachment until light and fluffy. Turn off mixer and add dry ingredients: powdered sugar, brown sugar, and cinnamon. Beat until well combined.
Add heavy cream, vanilla extract, and caramel sauce. Beat on medium-high speed until mixture is weel combined.
Add cool whip and beat on medium speed until incorporated. Divide into thirds.
To assemble the lasagna:
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.
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.
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.
