No-Bake Apple Pie Lasagna | You Will Love This Easy Recipe!
No-Bake Apple Pie Lasagna | You Will Love This Easy Recipe!
Are you ready for the easiest dessert ever?! This amazing no-bake Apple Pie Lasagna recipe is exactly what you’ve been waiting for.
It’s packed with all the good stuff: juicy apples, whipped cream, cream cheese, brown sugar, cinnamon, and chocolate toffee — it’s just Full of Flavor! (and don’t worry – there are no real lasagna noodles involved!)
This caramel apple lasagna recipe is just a little slice of Heaven that’ll make any potluck or party unforgettable.
And let me tell you, it’s also a must-have for your next holiday event, especially Thanksgiving. Imagine the delight on everyone’s faces when you present this magnificent dessert. It’s a guaranteed winner!
No fuss, no muss. I promise, and you’re welcome!
Ingredients
You’ll find all these simple ingredients right at your local grocery store to whip up this mouthwatering dessert recipe. No need to search high and low – everything you need is just a quick shopping trip away!
Pie filling
- Apple pie filling
- Maple syrup
Cream cheese filling
- Cream cheese
- Heavy cream
- Cool Whip
- Caramel sauce
- Pure vanilla extract
- Powdered sugar
- Brown sugar
- Cinnamon
Lasagna
- Graham crackers
- Cool Whip
- Heath chocolate bars
How to make the best Apple Pie Lasagna
Now, let’s dive into the instructions for this easy Apple Pie Lasagna recipe. If you need more help, you can find a printable recipe card below.
- Beat the cream cheese until light and fluffy in a large bowl.
- Add powdered sugar, brown sugar, and cinnamon, then fold them into the mixture on low speed.
- Fold in the heavy cream and vanilla extract until fully mixed.
- Stir in the caramel sauce.
- Add cool whip and beat until well combined. Divide into thirds.
- For the first layer, cover the bottom of a baking pan with graham crackers, then add a layer of the cream cheese batter, spreading evenly.
- Carefully spoon apple pie filling over the cream cheese layer.
- Sprinkle a small handful of toffee chips on top and cover with a thin layer of cool whip.
- Repeat the layers two more times.
- For the final touch, cover the top with more toffee bites and drizzle with 2-3 tablespoons of caramel sauce.
- Allow the lasagna to chill in the fridge for at least two hours, allowing the graham crackers to soften.
And voila! Your Apple Pie Lasagna is ready to be enjoyed.
Expert Apple Pie Lasagna tips
Get ready to become the apple dessert champion among your family and friends! With these tricks up your sleeve, your Apple Pie Lasagna will turn out absolutely flawless, every single time. Get ready to receive compliments galore!
- Buy your Heath (Skor) Bars at the bulk food store. It’s cheaper, and you can then easily chop them into bite-sized chunks using a food processor.
- To create a solid foundation, cover the bottom of your pan with a double layer of graham crackers. You can break the crackers into small pieces to fit into the nooks and crannies.
- If you want to go the extra mile, you can create your own apple filling instead of using pre-made. You’ll need 5-6 medium apples with a cup of sugar. Cook up in a medium size saucepan first.
- Make sure to store your Apple Pie Lasagna in an airtight container and keep it refrigerated. Don’t let it get to room temperature.
The perfect baking pan
Please note that some of the links provided may be affiliate links.
This 13 X 9 pan from Wilton is a real workhorse when it comes to cooking and baking.
It’s great for this recipe, but can also be used for other cakes and squares. It can even double as a chicken or lasagna dish.
What I really love about this pan is the plastic cover, and of course, it has Wilton’s quality – and it’s a no-stick pan to boot.
It’s an Amazon bestseller, so you know that lots of happy cooks are using this pan! You can order yours in the recipe card below.
FAQs
How do you store this dessert?
To keep this refreshing no-bake dessert at its best, store it in the fridge due to the cream cheese filling. This’ll mean the layers of apple slices and the layers of graham crackers will stay fresher for longer. Make sure to use an airtight container.
The best part? This layered apple pie dessert tastes even better the next day! You’ll have lots of time to relax because you can make it in the morning and serve it later that day for dinner.
What are the best apples to use?
The apple mixture is really up to you. I like to use canned apple pie filling, but I’ve also used fresh apples – granny smith apples work well.
If you really want to experiment, you can make each layer a different apple.
Can you freeze this dessert?
You actually might be able to, but I prefer to eat this recipe fresh. The apple filling paired with the cooled caramel is best when fresh.
There are issues sometimes freezing the cream cheese mixture. After thawing, it may have a different texture. The apple layers may also become mushy as well. (I also think that the layers of graham cracker get mushier the longer this dessert sits).
Overall, not a good idea.
Where did I get my inspiration for this recipe?
Nothing says Fall Harvest like a delicious dessert. It’s the perfect dessert for the fall season, just like: Apple pie, Apple Crisp, Apple Pan Dowdy, Apple tart, apple galette, and apple cake!
We love all the apple desserts!
The last time I brought a freshly baked apple pie to work, it disappeared in seconds – Well, it seemed like seconds.
And a colleague who sat beside me asked if I’d ever made an Apple Pie Lasagna?
So that was the catalyst to research and find the best recipe I could for you! And, of course, the easiest as well.
I found this recipe in some old cookbooks I have at home, but I jazzed it up by making the apple pie filling from scratch.
Now you know I love to experiment with my baking as often as I can. But this recipe, this No Bake Apple Pie Lasagna, would just be perfect for almost anything! Potlucks, BBQs, a family dinner. A great dessert to take to your child’s bake sale!
We’re going to have ours this weekend when we visit The Famous Louisa. It’s been almost a month, and Mark and I are missing some quality face time with our special munchkin.
I think that whoever invented dessert lasagna recipes should get a special award, don’t you? Like the Nobel Peace Prize or something equally prestigious, the Order of Canada, maybe? 🙂
The recipe details are written out below, and you always hit the “Jump to Recipe” button at the beginning of this post!
This recipe is not baked, and when you see just how easy it is, you’ll run to the store to buy the ingredients.
You may also like…
If you like caramel apple cinnamon roll lasagna, you’ll love this recipe. It’s similar but much easier to make – and has that delicious cinnamon flavor we all love!
And when it comes to no-bake dessert recipes, you can never have too many. I’ve found another awesome ‘lasagna’ recipe from Spend With Pennies! I think their Peanut Butter Lasagna is the bomb, and should be made on a regular basis!
We have other no-bake desserts too! Our Grasshopper Pie recipe is a delicious chocolate mint explosion in your mouth! Seriously! It’s close to the perfect dessert.
Or if you’re looking for more delicious apple desserts that are super easy, Apple Crisp will fit the bill, or check out our roundup of Easy Apple Desserts for Busy Moms!
Final thoughts
This luscious dessert takes apple pie to a whole new level. When you close your eyes and take a bite, there’s a creamy explosion of apple pie, chocolate toffee, whipped cream, caramel, and graham crackers all at once!
You will have enough to feed 24 hungry folks a very generous portion, using a 13 x 9 pan. And don’t worry if you have some leftovers. 🙂 Ahh, leftovers mean some snacks later for you too!
If you love this recipe as much as my family and I do, please give it a 5 star rating in the recipe card below.
THANKS SO MUCH for following and being part of the Pie Lady Bakes community! We’re all about sharing easy-to-make vintage recipes that remind us of the ones our moms and grandmas used to make.
If you haven’t already, you can sign up for my weekly email newsletter using this link. It’s absolutely free, and you’ll never miss out on any of my new recipes.
See you soon!
Judy
★★★★★
If you’ve made this delicious Apple Pie Lasagna, I’d love to hear about it in the comments below. Be sure to give us a 5 star rating!
★★★★★
Apple Pie Cheesecake Lasagna
Click to Rate!
Equipment
Ingredients
For the pie filling:
- 3 cans Apple Pie Filling
- 2 tbsp maple syrup
For the cream cheese filling:
- 8 oz Cream cheese - softened
- 1 C Powdered sugar
- 2 tbsp Brown sugar
- 1 tsp Cinnamon
- ½ C Cream - 35% MF
- ½ tsp Pure vanilla extract
- 2 tbsp Caramel Sauce
- 8 oz Cool Whip - 1 tub
For the lasagna:
- 2-3 pkg Graham Crackers
- 8 oz Cool Whip - 1 tub
- 1 C Heath Candy Bar - crushed, Heath Bars, Skor in Canada
Instructions
- Beat cream cheese on medium-high speed until light and fluffy.
- Add the dry ingredients: powdered sugar, brown sugar, cinnamon. Mix into cream cheese, with mixer on low.
- Fold in heavy cream (35% MF) and vanilla extract. Beat on medium speed until whipping cream is fully mixed into cream cheese.
- Add caramel sauce and mix into the batter.
- Buy your Heath (Skor) Bars at the bulk food store. It’s cheaper and then you can chop them up with a food processor – just until you get bite sized chunks.
- Add cool whip and beat on medium speed until mixture is well combined. Divide into thirds.
- Cover the bottom of your pan with graham crackers, in a double layer. You can break the crackers into pieces in order to get into the nooks and crannies.
- Cover graham crackers with a layer of the cream cheese batter and spread evenly. Spoon apple pie filling over cream cheese.
- Add a small handful of toffee chips on top and cover with a thin layer of cool whip. Repeat this twice so that you end up with three layers. Cover the top layer of Cool Whip with additional toffee bites and drizzle with caramel.
- Leave the lasagna in the refrigerator for about 2 hours before serving. Store in an air tight container and keep refrigerated. Best served cold.
VIDEO
Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
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Judy Kahansky
Judy Kahansky is an experienced writer and baker, creating delicious desserts (including pie!) for over 40 years. She loves to take classic and vintage recipes and update them to fit the busy lives of her readers. When not baking, Judy and her husband Mark are passionate golfers, enjoy the simple life, and are travelers and dog lovers, spending as much time as they can with their sweet pup Ruby.
