Caramel Apple Trifle
This Caramel Apple Trifle is a no-bake, elegant fall dessert made with tender cinnamon apples, luscious caramel sauce, fluffy whipped cream, and crunchy cookie layers. Easy to assemble and perfect for Thanksgiving or casual gatherings, it’s a cozy showstopper layered with love.
Equipment
- Saucepan
- Mixing Bowl
- Hand Mixer
- Trifle dish or glass bowl
- Spatula
Ingredients
- 4 medium apples peeled and chopped
- 1 cup caramel sauce plus extra for drizzling
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup crushed graham crackers or shortbread cookies
- 1 tsp cinnamon optional, for apple filling
- chopped nuts optional (pecans or walnuts)
Instructions
- Peel, core, and chop apples. Toss with lemon juice to prevent browning. Sauté in a saucepan over medium heat with optional cinnamon until just tender.
- If using store-bought caramel, warm slightly. For homemade, melt sugar until amber, stir in cream, and add a pinch of sea salt for depth.
- In a chilled mixing bowl, whip heavy cream, powdered sugar, and vanilla extract to soft peaks. Don’t overbeat — aim for silky and smooth.
- Layer crushed cookies, apple filling, whipped cream, and caramel sauce in a trifle dish or clear bowl. Repeat layers. Finish with whipped cream and caramel drizzle.
- Chill for at least 1 hour before serving. Top with chopped nuts and apple slices if desired. Serve cold.
Notes
Use firm apples like Granny Smith or Honeycrisp. Let trifle chill for the best flavor meld. For dairy-free or gluten-free versions, use plant-based cream and cookies accordingly. Store leftovers in the fridge for up to 3 days.