Caramel Apple Icebox Cake (Print Version)
# Ingredients:
→ Cream Cheese Filling
01 -
2 (8-ounce) packages cream cheese
02 -
1 3/4 cups cold heavy cream
03 -
2 teaspoons lemon juice (from 1/2 medium lemon)
04 -
2/3 cup granulated sugar
05 -
1/3 cup packed light brown sugar
06 -
2 teaspoons ground cinnamon
07 -
1 1/2 teaspoons vanilla extract
08 -
1/2 teaspoon kosher salt
→ Assembly
09 -
1 (21-ounce) can apple pie filling
10 -
15-16 whole graham cracker sheets (8-8.5 ounces)
11 -
3/4 cup caramel sauce
→ Caramel Whipped Cream
12 -
3/4 cup cold heavy cream
13 -
1/4 cup caramel sauce
14 -
Ground cinnamon for dusting (optional)
# Instructions:
01 -
Whip heavy cream to soft peaks. In separate bowl, 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 pieces into 1/2-inch pieces using kitchen shears.
03 -
Layer graham crackers, caramel sauce, cream cheese filling, and apple filling. 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 whip to stiff peaks. Top cake with caramel whipped cream and optional cinnamon.
# Notes:
01 -
Must chill at least 6 hours before serving
02 -
Can be made up to 24 hours ahead
03 -
Keep refrigerated until serving