Caramel Apple Icebox Cake (Print Version)
# Ingredients:
→ Cream Cheese Filling
01 -
2 (8-ounce) packages cream cheese, softened
02 -
1¾ cups cold heavy cream
03 -
2 teaspoons lemon juice (½ medium lemon)
04 -
⅔ cup granulated sugar
05 -
⅓ cup light brown sugar, packed
06 -
2 teaspoons ground cinnamon
07 -
1½ teaspoons vanilla extract
08 -
½ teaspoon kosher salt
→ Assembly
09 -
1 (21-ounce) can apple pie filling
10 -
15-16 whole graham cracker sheets (8-8½ ounces)
11 -
¾ cup caramel sauce
→ Caramel Whipped Cream
12 -
¾ cup cold heavy cream
13 -
¼ cup caramel sauce
14 -
Ground cinnamon for dusting (optional)
# Instructions:
01 -
Whip heavy cream to soft peaks. Beat softened cream cheese with sugars, cinnamon, vanilla, lemon juice, and salt until fluffy. Fold in whipped cream in two additions.
02 -
Cut apple pie filling into small pieces (½-inch or smaller) using kitchen shears.
03 -
Layer graham crackers, caramel sauce, cream cheese filling, and apple filling in 8-inch square pan. Repeat layers, ending with graham crackers and remaining cream cheese filling.
04 -
Cover and refrigerate at least 6 hours or overnight until crackers soften.
05 -
Beat cold cream until thickening, add caramel sauce and beat to stiff peaks.
06 -
Top with caramel whipped cream, create decorative swirls, and dust with cinnamon if desired.
# Notes:
01 -
Can be made up to 24 hours ahead
02 -
Keep refrigerated until serving