Description
This indulgent no-bake treat layers a buttery graham-crumb foundation, a smooth cream-cheese filling, fluffy whipped topping, hearty apple pie spoonfuls, and toasted pecan crunch. Packed with autumn flavors yet simple to pull together!
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 3 tbsp packed light brown sugar
- 1 tsp ground cinnamon
- 7 tbsp unsalted butter, melted
Cream-Cheese Center
- 8 oz block-style cream cheese, softened
- ½ cup granulated sugar
- 1 tsp pure vanilla extract
- 8 oz thawed Cool Whip (half the container)
Toppings
- 2 (21-oz) cans apple pie filling
- 8 oz Cool Whip (remaining half)
- ¼ cup pecans, chopped and lightly toasted
Instructions
- Press the Crust: In a medium bowl, stir graham crumbs with brown sugar, cinnamon, and melted butter until moistened. Firmly press the mixture into the bottom of a 13×9-inch pan. Pop it in the freezer to set while you prep the filling.
- Whip the Filling: In a large bowl, beat the softened cream cheese, sugar, and vanilla until velvety (about 2–3 minutes). Gently fold in 8 oz of Cool Whip until fully incorporated. Spread this layer over the chilled crust.
- Layer the Apples: Spoon the apple pie filling evenly over the cream-cheese mixture, making sure each corner gets its share of fruit.
- Top & Chill: Spread the remaining Cool Whip over the apples. Cover tightly with plastic wrap and refrigerate for at least 4 hours (or overnight) to allow layers to firm up.
- Finish & Serve: Right before serving, sprinkle the chopped pecans over the top for a delightful crunch. Keep slices cold for best texture.
Notes
Pro Tips & Variations
- Room-Temperature Cream Cheese: Always soften block-style cream cheese—tub varieties won’t give you the same richness.
- DIY Whipped Topping: Swap store-bought Cool Whip for homemade whipped cream if you prefer fresh ingredients.
- Caramel Drizzle: Elevate each square with a swirl of caramel sauce just before serving.
- Crust Swap: For extra sweetness, replace graham crumbs with crushed Golden Oreos or vanilla wafers.
- Clean Cuts: Chill the dessert for an extra hour or freeze briefly, and slice with a sharp knife wiped between cuts.
Storage
- Refrigerator: Keep covered for up to 3 days.
- Freezer: Wrap tightly in plastic, then foil, and freeze up to 2 months. Thaw overnight in the fridge before enjoying.
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Category: Desserts
Nutrition
- Serving Size: 1slice
- Calories: 207kcal
- Sugar: 25g
- Sodium: 139mg
- Fat: 3g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 1g