Layers of fluff and crunch with the sweet taste of the Holidays
APPLE PIE LASAGNA
2 cans 21 ounce apple pie filling
2 pkg. 8 ounce cream cheese, softened
1 cup powdered sugar
2 tablespoons brown sugar
1 teaspoon cinnamon
1/2 cup heavy cream
1/2 teaspoon vanilla extract
2 tablespoons caramel, additional for topping
2 containers 8 ounces cool whip, thawed
3 packages graham crackers
1 cup Heath milk chocolate toffee bits
Beat cream cheese on medium speed with a wire whisk attachment until light and fluffy. Add powder sugar, brown sugar, and cinnamon; beat on low first then med speed until combined well with cream cheese. Add heavy whipping cream and vanilla and continue to beat on medium-high speed until whipping cream is fully mixed into cream cheese. Add caramel sauce and mix into batter. Add 8 ox cool whip and beat on medium speed until well combined.
Cover the bottom of a 9×13 pan with 2 layers of graham crackers. You may have to break up the crackers to cover completely. Cover crackers with 1/2 of the cream cheese batter and spread evenly. Spoon 1/2 of the apple pie filling over the cream cheese. Sprinkle 1/3 of the toffee bits over the pie filling. Cover with 1/2 of the 8 oz cool whip. Repeat the layers and top with cool whip and toffee bits. Drizzle caramel over the top.
Cover and refrigerate for at least 2 hours before serving. Serves well the next day also. Serve cold.
Beat cream cheese until fluffy.
Add powdered sugar, brown sugar and cinnamon to the cream cheese.
Add heavy whipping cream and vanilla. Once fully mixed add caramel sauce.
Add 8 oz cool whip and mix on medium speed until well combined.
Cream cheese mixture completed.
You are now ready to layer
Layer 9×13 pan with 2 layers of graham crackers.
Spread cream cheese mixture evenly on top of crackers.
Cover with apple pie filling
Sprinkle with toffee bits.
Top with half of the 8 0z cool whip. Repeat layers
Top with cool whip, toffee and caramel.
Cover and refrigerate for at least 2 hours.
Easy Apple pie Lasagna