5-6 apples, peeled and sliced
2-3 T lemon juice
2 T flour
1/2 c packed brown sugar
1 t cinnamon
1/2 t apple pie spice
2 T maple syrup
Peel and dice apples into small pieces. Place in a saucepan. Sprinkle lemon juice over apples.
Add flour, brown sugar, cinnamon and apple pie spice. Mix well, add maple syrup, cook apples on medium high heat, for 15-18 minutes until they begin to brown and bubble. Remove from heat and cool completely. If necessary place in refrigerator to cool.
While the filling is cooling, prepare cream cheese filling –
8 oz cream cheese, softened
1 c powdered sugar
2 T brown sugar
1 t cinnamon
1/2 c heavy cream
1/2 t pure vanilla extract
2 T caramel ice cream topping
8 ounces Cool Whip
Beat cream cheese on medium high speed until light and fluffy. Add powered sugar, brown sugar, cinnamon, beat.
Add cream and vanilla. Beat on medium high speed until cream is fully mixed into cream cheese. Add caramel, mix.
Add cool whip and beat on medium speed until well combined. Assemble –
2-3 pkg. graham crackers
8 oz Cool Whip
1 C Heath milk chocolate toffee bites
Cover the bottom of pan with graham crackers, in a double layer. Break crackers into pieces to cover entire bottom of pan.
Cover graham crackers with 1/3 of the cream cheese mixture. Spoon apple pie filling over cream cheese. Sprinkle 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.
Cover and place in refrigerator for at least two hours for the graham crackers to soften. Store in refrigerator.
