This apple cake is completely different (in a really good way) from any other apple dessert I’ve ever tried. It features all of the flavors of apple pie in a heavenly layered icebox cake. The creamy whipped topping and toffee bits are just icing on the cake–literally!
You can use canned apple pie filling in this recipe, but I had so many apples I needed to use, I whipped up some quick apple pie filling on the stove-top. It’s really not hard at all. If you use your own canned pie filling,or the store-bought variety, you’ll need about 4 cups. Make sure you leave time for this to sit in the refrigerator for several hours before serving, so the flavors can blend and the graham crackers can soften.
Who Dished It Up First: Adapted from Beyond Frosting