I’m really getting in to these icebox cakes. They are so easy, so tasty, and so versatile! Did you see my No Bake Pumpkin Cheesecake Icebox Cake that I posted at the beginning of the week? If you missed it you’ll want to stop over and check it out before you leave. Show of hands who loves caramel apples? I certainly do and they SCREAM fall to me. They’re sweet, decadent, tart, and downright delicious. I decided to deconstruct the caramel apple for this icebox cake. All of the important elements are here just layered up in a unique way. Icebox cakes are perfect to feed large crowds, which means this would be perfect at your holiday parties, pot lucks, family gatherings and more!
So you may have noticed I’ve ditched the cool whip which of course would be the easy way out. You are certainly welcome to sub it for fresh whipped cream – I’ve just gotten rid of it due to the extra preservatives and ingredients that aren’t necessary. If I really wanted to be an overachiever I would have made my own caramel – but on the real, a’int nobody got time for that! But if I did have time… I’d totally do it. Also, my tip for keeping the apples from turning brown is to coat them with fresh squeezed lemon juice. You can also use sprite, but since I don’t drink soda I didn’t want that temptation laying around. Heads up, for the locals that haven’t made plans this weekend, I’ll be at the Deseret News Fall Home Show making this scrumptious easy-breezy treat! You can see first hand how easy this is! The theme of my hour is Festive Fall No Bake Treats and I’ll be on the stage at 1:00 PM, I’d love to see you! Plus who doesn’t love free food right? I’m whipping up this as well as my No Bake Pumpkin Cheesecake Icebox Cake, 3-Ingredient Pumpkin Dip, and No Bake Pumpkin Cheesecake Parfait! I’d love to see you!
No Bake Caramel Apple Icebox Cake
- With a hand mixer or in the bowl of a stand mixer, whip heavy whipping cream just until it holds stiff peaks. Fold in apple pie filling; set aside. Spread a small spoonful of sweetened whipped cream on the bottom of a 9 x 13-inch baking pan. Lay down graham crackers to cover, you may need to break some in half for the smaller sides. Lightly cover the top of the graham crackers with more whipped cream mixture. Top with apple slices, drizzle with caramel and sprinkle with pecans. Repeat three times, until you have four layers of graham crackers. Spread the last of the whipped cream over the top and swirl it lightly with a spoon. Drizzle with caramel, sprinkle with pecans and dust lightly with apple pie spice.