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