October 22nd, 2013

No-Bake Apple Pie Icebox Cake

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.

No-Bake Apple Pie Icebox Cake

No-Bake Apple Pie Icebox Cake

Preparation 30 2017-04-27T00:00:00+00:00 Cook Time 15 2017-04-27T00:00:00+00:00
Serves 1     adjust servings

Ingredients

    For the apple filling5 medium apples, peeled and sliced

    • 1 tablespoon lemon juice
    • 2 tablespoons flour
    • 1/2 cup packed brown sugar
    • 1 teaspoon cinnamon
    • 1/4 teaspoon nutmeg

    For the cream cheese filling8 ounces cream cheese, softened

    • 1/2 cup powdered sugar
    • 1 teaspoon cinnamon
    • 1/2 teaspoon vanilla
    • 2 tablespoons caramel sauce
    • 1 (8 oz.) tub frozen whipped topping, thawed

    Additional cake ingredients1 box graham crackers

    • 1 (8 oz.) tub frozen whipped topping, thawed
    • 1 cup heath milk chocolate toffee bites

    Instructions

    1. In a large sauce pan over medium heat, combine ingredients for apple filling.
    2. Cook, stirring frequently, for about 15 minutes, until the mixture has thickened and the apples are soft. Place in refrigerator to cool completely.
    3. To prepare cream cheese filling: beat cream cheese with an electric mixer until fluffy. Add powdered sugar, and cinnamon and beat well.
    4. Mix in vanilla and caramel sauce. Fold in 1 (8 oz.) tub of whipped topping.
    5. Cover the bottom of a 9×13 pan with a double layer of graham crackers. Spread crackers with half of the cream cheese mixture, followed by half of the apple filling.
    6. Spread half of the second tub of whipped topping over the apple layer, then sprinkle with half of the toffee bits.
    7. Repeat once, ending with whipped topping and toffee chips.
    8. Refrigerate for at least two hours before serving, so graham crackers have a chance to soften. Serve cold. Refrigerate leftovers.
    Who Dished It Up First: Adapted from Beyond Frosting

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    Comments

    1. Danelle, this looks absolutely beautiful and what a great fall dessert! My hubby loves anything with apples, so I know he would love this! 🙂 Thanks so much for sharing your recipe and pinning! Have a happy
      Tuesday!

    2. This looks so yummy! I’m not a huge apple fan but I am pinning this because of how yummy it sounds. 🙂 Stopping by from the blog boost.

    3. This looks delicious and easy! Love to find ways to use up the buckets of apples I have in my kitchen!

    4. FANTASTIC!!! I literally just told my son that I needed to do something with the apple pie filling I had in the fridge. YAY- now I don’t have to make a pie with it. Thank you my friend.

    5. I love anything with apple pie filling, this looks wonderful!

    6. I want to try icebox cake. this one looks yummy!

    7. I plan on making this with canned pie filling (I’m lazy like that). How many oz. do you think I would need?

    8. Danelle – I’m a little confused by this recipe. Was I supposed to save half of the apples for the second layer too? I just made this today, and I put all of the apples on the first layer, and I can’t tell from your picture if that was the right decision. I’m sure this will turn out okay, but can you clarify on your instructions? Do we do all of the layers twice?

     

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