Caramel Apple Dessert Cup

5 from 2 votes

Ready for apple season? This easy, no bake Caramel Apple Dessert Cups recipe is delicious! Filled with fall flavor in a portable package.

Prep Time30

Cook Time10

Rest Time30

Total Time1 10

Course: Dessert

Cuisine: American

Servings: cups

Calories: 140kcal

Author: Jennifer Fishkind

Equipment

28 2 ounce disposable condiment (or portion) cups with lids

Ingredients

3 cups Granny Smith apples peeled, cored and finely diced (You can also substitute honey crisp, gala, fuji or pink lady varieties. Remember these are small dessert cups and the pieces of apple need to fit on top)
⅓ cup light brown sugar packed
3 tablespoons salted butter
1 teaspoon ground cinnamon
2 cups crushed vanilla wafers I used Great Value brand
¼ cup salted butter melted and cooled
3.4 ounces instant vanilla pudding mix (you can substitute cheesecake pudding mix)
1¼ cups cold whole milk
¾ cup salted caramel sauce divided ¼ cup and ½ cup (I used Ghirardelli brand - you can substitute regular caramel sauce for the salted)
1 cup cold heavy whipping cream

Instructions

Add the diced apples, brown sugar, butter and cinnamon to a 2-3 quart saucepan over medium heat. Stir the apples frequently, for about 7-9 minutes, until the apples have softened and the brown sugar sauce has thickened to canned apple pie filling consistency. Stir in ¼ cup of salted caramel sauce. Allow the apples to cool completely. (If you are pressed for time, you can chill the apples in the refrigerator. Be aware that condensation may occur on the lid or covering over the apples which may affect the consistency)
3 cups Granny Smith apples, ⅓ cup light brown sugar, 3 tablespoons salted butter, 1 teaspoon ground cinnamon, ¾ cup salted caramel sauce
Add the crushed vanilla wafers and melted butter to a small mixing bowl. Stir to completely coat the crumbs.
2 cups crushed vanilla wafers, ¼ cup salted butter
Add 2 teaspoons of the buttered crumbs to the cups. Use either a spoon or an extra cup to tamp down the buttered crumbs.
Add the cold whole milk and instant pudding to a medium size mixing bowl. Use a handheld mixer on low, or a hand whisk, to mix until the pudding begins to thicken. This will take about 2-3 minutes
3.4 ounces instant vanilla pudding mix, 1¼ cups cold whole milk
Mix in the remaining ½ cup of the salted caramel sauce to the pudding.
Add in the cold heavy cream and continue mixing until the pudding has thickened. This should take about 3-4 minutes (The mixture should be thick enough to hold its shape when piped into the cups)
1 cup cold heavy whipping cream
Add the thickened pudding to a piping bag, or a gallon size ziplock bag with a corner snipped off.
Snip the end of the piping bag off. Use steady even pressure to squeeze the filling on top of the buttered crumb crust about ⅔ of the way full.
Spoon the cooled, cooked apples on top of the pudding. (About 2 teaspoons) Place the lids on the cups and keep refrigerated until ready to serve. The dessert cups will keep in the refrigerator for up to 3 days. You can also freeze the cups for up to 1 month.

Notes

Storage:

To Store: Covered dessert cups will keep in the refrigerator for up to 3 days.
To Freeze: You can freeze the cups for up to 1 month.

Tips:

Make sure you use instant pudding and not the cook and serve kind.
The apples should be finely diced -- these are small dessert cups and the pieces of apple need to fit on top.
The pudding mixture should be thick enough to hold its shape when piped into the cups

Nutrition