Description
Delight in these Caramel Apple Dessert Cups, combining tender cinnamon-spiced apples, a buttery vanilla wafer crust, and creamy salted caramel pudding topped with whipped cream. This no-bake dessert offers a perfect balance of textures and flavors, ideal for a quick yet indulgent treat.
Ingredients
Scale
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 (divided, ¼ cup for filling, ½ cup for pudding)
Crust
- 2 cups crushed vanilla wafers
- ¼ cup salted butter (melted and cooled)
Pudding Filling
- 3.4 ounce instant vanilla pudding mix
- 1 ¼ cup cold whole milk
- ½ cup salted caramel sauce (reserved from ¾ cup total)
- 1 cup cold heavy whipping cream
Instructions
- Cook Apple Filling: Add the diced apples, brown sugar, butter, and cinnamon to a 2-3 quart saucepan over medium heat. Stir frequently for 7-9 minutes until the apples soften and the brown sugar thickens into a consistency similar to canned apple pie filling. Stir in ¼ cup salted caramel sauce. Allow the mixture to cool completely; to speed cooling, refrigerate but avoid condensation that may affect texture.
- Prepare Crust: In a small mixing bowl, combine crushed vanilla wafers and melted butter. Stir until the crumbs are completely coated.
- Form Crust in Cups: Spoon 2 teaspoons of the buttered crumbs into each dessert cup. Press the crumbs down firmly using a spoon or the bottom of an extra cup to form an even crust layer.
- Mix Pudding Base: In a medium bowl, whisk together cold whole milk and instant vanilla pudding mix using a handheld mixer on low speed or a hand whisk. Continue until the pudding begins to thicken, about 2-3 minutes.
- Add Caramel to Pudding: Stir in the remaining ½ cup salted caramel sauce into the pudding mixture until fully combined.
- Whip Heavy Cream into Pudding: Add the cold heavy whipping cream to the pudding mixture. Continue mixing until the pudding is thick and holds its shape when piped, approximately 3-4 minutes.
- Prepare Piping Bag: Transfer the thickened pudding to a piping bag or a gallon-sized ziplock bag with one corner snipped off for easy filling.
- Pipe Pudding Layer: Cut the tip of the piping bag and pipe the pudding evenly on top of the buttered crust in each cup, filling about two-thirds full with steady, even pressure.
- Top with Apple Filling: Spoon about 2 teaspoons of the cooled apple mixture on top of the pudding layer in each cup. Secure lids on the cups and refrigerate until ready to serve.
Notes
- Cooling the apple filling completely before assembling prevents melting the pudding layer.
- Refrigerate the assembled cups for at least 1 hour for best flavor and texture.
- If pressed for time, chilling the apple filling in the refrigerator is acceptable but expect some condensation.
- Use Granny Smith apples for a tart flavor contrast with the caramel.
- For easier piping, chill the pudding mixture briefly if it softens during mixing.
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Keywords: caramel apple dessert, no-bake apple dessert, caramel pudding cups, instant pudding dessert, vanilla wafer crust
