This pretty dessert is bound to please any guest you have around your table this fall. As I was making this the kids said the house smelled better then one of my “fancy candles”. I will admit the apples gave off a fantastic aroma as I was cooking them. While visually appealing the steps of this recipe are pretty easy and the taste is divine.
Ingredients
6 - Granny Smith Apples, peeled and sliced
1 - stick of salted butter
1 - tablespoon of vanilla extract
1 - tablespoon of cinnamon
1 - cup of brown sugar
1/2 - teaspoon of salt
1 - container of caramel dip
2 - boxes of instant vanilla pudding
4 - cups of whole milk
5 - cups of heavy whipping cream
2 - tablespoons of powdered sugar
1 - box of ginger snaps
1 - sleeve of graham crackers
Directions
1) Peel and slice apples. (HINT: This was my least favorite job. I am a horrible apple peeler. Then my 8 year old pointed out I could use my potato peeler and BOOM peeled apples and in less then 3 minutes.)
2) Melt butter under medium heat. Add cinnamon, vanilla extract, and brown sugar and turn to low heat. Stir until sugar melts and gets syrup like consistency. Add apples and salt. Stir ensuring all apples are covered with syrup. Cover and cook on low until apples are tender (about 20 minutes - stirring about every 5 minutes)
3) While apples are cooking, make instant pudding. Pour 2 packages of instant vanilla pudding and add 4 cups of chilled whole milk. Use hand mixture to mix all ingredients on high for four minutes. Put in fridge to set and chill for 5 minutes.
4) Don't forget to stir your apples!
5) After you stirred your apples, and your pudding is chilling in the fridge. It is time to make some whipped cream. Pour 5 cups of heavy whipping cream in a large bowl start whipping with your electric mixture on high. Add your two tablespoons of powdered sugar and continue to mix until soft peaks form. Continue to mix on high for another minute. Put in fridge to chill and set.
6) Go stir your apples again!
7) Take out your vanilla pudding and add your container of caramel dip. Use your electric mixture to mix well (about 2 minutes). Take your whipped cream out of the fridge. Fold in 2/3 (reserving 1/3 for later) and put pudding mixture back in the fridge.
8) Check your apples are they tender yet? If so remove from heat (HINT: I placed mine in the freezer for a rapid cool down)
9) While your apples are cooling grab those ginger snap cookies and graham cracker sleeve. Put them both in a gallon size plastic bag and smash 'em up! You will want some bigger chunks, some smaller chunks, and some powder.
10) Now the fun part, grab your favorite trifle bowl. Start with your cookie-cracker chunks, your cooled apples (IMPORTANT: Make sure your apples are cool or your pudding will melt), and then your caramel pudding mixture. Repeat these layers. As your last pudding layer reaches toward the top pull out the whipped cream you set aside and put on the top. Lastly garnish with the last of the cook-cracker mixture for a fancy look. Put your trifle back in the fridge for about an hour to set. ENJOY!!!
(HINT: If you happen to have leftovers this will last for about 2 days in the fridge)
Comments