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Caramel Apple Dessert Cups Recipe

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These fun Caramel Apple Dessert Cups are a delightful combination of tender cinnamon-spiced apples, crunchy vanilla wafer crust, and creamy caramel-infused pudding topped with whipped cream. Perfectly portioned for parties or family gatherings, these no-bake dessert cups offer a delicious autumn-inspired treat that’s easy to prepare and sure to impress.

Ingredients

Apple Filling

  • 3 cups Granny Smith apples (peeled, cored, and finely diced)
  • ⅓ cup light brown sugar (packed)
  • 3 tablespoons salted butter
  • 1 teaspoon ground cinnamon
  • ¼ cup salted caramel sauce

Crust

  • 2 cups crushed vanilla wafers
  • ¼ cup salted butter (melted and cooled)

Pudding

  • 3.4 ounce instant vanilla pudding mix
  • 1 ¼ cup cold whole milk
  • ¾ cup salted caramel sauce (divided: ¼ cup and ½ cup)
  • 1 cup cold heavy whipping cream

Instructions

  1. Cook Apples: In a 2-3 quart saucepan over medium heat, add the diced apples, brown sugar, butter, and cinnamon. Stir frequently for 7-9 minutes until the apples soften and the brown sugar mixture thickens to a canned apple pie filling consistency. Stir in ¼ cup salted caramel sauce, then allow the mixture to cool completely. To speed up cooling, refrigerate but note condensation may affect texture.
  2. Prepare Crust: In a small mixing bowl, combine crushed vanilla wafers with melted butter and stir thoroughly to coat all crumbs evenly.
  3. Layer Crust in Cups: Place about 2 teaspoons of the buttered crumbs into each dessert cup. Use a spoon or an extra cup to tamp down and compact the crust evenly.
  4. Make Pudding Base: In a medium bowl, combine cold whole milk and instant vanilla pudding mix. Use a handheld mixer on low speed or a whisk to blend until the pudding just begins to thicken, approximately 2-3 minutes.
  5. Add Caramel to Pudding: Stir in the remaining ½ cup salted caramel sauce into the pudding mixture until fully incorporated.
  6. Incorporate Whipped Cream: Pour the cold heavy whipping cream into the pudding mixture and continue mixing for 3-4 minutes until the pudding is thick enough to hold its shape when piped.
  7. Fill Piping Bag: Transfer the thickened pudding into a piping bag or a gallon-sized ziplock bag with a small corner cut off for piping.
  8. Pipe Pudding Layer: Squeeze the pudding evenly into each cup on top of the crust, filling about two-thirds full with steady, even pressure.
  9. Top with Apples: Spoon approximately 2 teaspoons of the cooled apple filling onto the pudding layer. Seal each cup with lids and refrigerate until ready to serve.

Notes

  • For quicker preparation, cool apples quickly by refrigerating but be mindful of condensation affecting texture.
  • Pudding thickening times may vary depending on mixer speed but generally take 5-7 minutes total.
  • Use Granny Smith apples for their tartness that balances the caramel sweetness.
  • Seal dessert cups tightly and keep refrigerated; best served within 1-2 days for optimal freshness.
  • To add texture, optional chopped nuts can be sprinkled on top before serving.

Find it online: https://lauracooks.com/caramel-apple-dessert-cups-recipe-2/