Caramel Apple Icebox Cake (Print Version)
# Ingredients:
→ Cream Cheese Center
01 -
Two 8-ounce blocks of cream cheese, room temp
02 -
1¾ cups heavy cream, chilled
03 -
2 teaspoons juice from half a lemon
04 -
⅔ cup white sugar
05 -
⅓ cup packed light brown sugar
06 -
2 teaspoons cinnamon powder
07 -
1½ teaspoons pure vanilla
08 -
½ teaspoon fine kosher salt
→ Layering Ingredients
09 -
One can (21 ounces) of apple pie filling
10 -
15 to 16 full graham crackers (8 to 8½ oz)
11 -
¾ cup of sweet caramel sauce
→ Whipped Caramel Topping
12 -
¾ cup heavy cream, kept cold
13 -
¼ cup caramel for mixing
14 -
Optional: sprinkle ground cinnamon
# Instructions:
01 -
Beat the heavy cream until soft peaks form. In a different bowl, cream together the sugars, vanilla, lemon juice, salt, cream cheese, and cinnamon until fluffy. Gently fold the whipped cream into this mixture in two parts.
02 -
Snip the apple pie filling into bite-sized chunks (about half an inch) with kitchen scissors.
03 -
In an 8-inch square dish, start layering: graham crackers, cream cheese mix, apple filling, and caramel sauce. Keep layering and finish with graham crackers and the rest of the cream cheese mix.
04 -
Cover the dish and pop it in the fridge. Let it chill for a minimum of 6 hours, or leave it overnight to soften the crackers.
05 -
Whip the cold cream until thickened, then add caramel and beat until stiff peaks form.
06 -
Spread the whipped caramel cream on top, make swirls if you like, and finish with a sprinkle of cinnamon, if you'd like.
# Notes:
01 -
Can stay ready in the fridge up to a day ahead
02 -
Store in the fridge until you serve