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Apple Pie Trifle
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Apple Pie Trifle
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This Apple Pie Trifle would be welcome at any Thanksgiving or Christmas table. It's like a deconstructed apple pie - only better. A graham cracker crust, an airy cream cheese filling, and sautéed apples in caramel sauce are layered to make this super simple, almost no-bake dessert recipe! 

Prep time
Bake/Cook time
0:08 to 0:10
Serves 8-10
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Apple Pie Trifle
Light Brown Sugar
Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
0:08 to 0:10
Yield :
Serves 8-10



  • 6 apples, peeled and sliced (any crisp apple variety will work)
  • 3 tablespoons unsalted butter
  • 1/2 cup Imperial Sugar Light Brown Sugar
  • 1/2 teaspoon ground cinnamon

Graham Cracker Crust

Cream Cheese Layer


  1. Preheat oven to 350°F.
  2. In a large saute pan, heat 3 tablespoons butter over medium heat. Add sliced apples, brown sugar, and ground cinnamon.
  3. Sauté apples for 5-6 minutes, stirring occasionally, just until apples are warmed through and butter and brown sugar have come together to create a nice, golden, caramel-like sauce. Remove from heat and let apple mixture cool completely. 
  4. Add graham cracker crumbs, melted butter, 1/2 cup granulated sugar, and pinch of salt to a small bowl. Mix just until combined and then spread graham crackers on a rimmed baking sheet.
  5. Bake graham cracker crumbs for 8-10 minutes in preheated oven until golden and edges are just starting to brown. Remove from heat and cool completely. 
  6. In a mixing bowl, beat cream cheese, 1 cup granulated sugar, and vanilla until smooth. Fold in whipped cream.
  7. In a medium-sized glass bowl or glass jar, assemble the trifle. Start with 1/2 cup of graham crackers. Spread evenly on base of jar or bowl. Then spread 1/3 of cream cheese mixture. Top with 1/3 of sautéed apples and caramel sauce. Repeat until you have 3 or 4 layers. Finish with a dollop of whipped cream (if desired) and a sprinkle of graham cracker crumbs. Serve chilled or slightly colder than room temperature. 


Recipe developed for Imperial Sugar by Kelley Epstein @Mountain Mama Cooks.

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