The Country Cook: No-Bake Apple Yum Yum
                                                   

Monday, August 29, 2016

No-Bake Apple Yum Yum

Summer isn't over yet! It is still hotter than hades here in Virginia. So I am still loving anything that I can make that doesn't require turning on my oven. Seriously, my kitchen is on the second floor of our house and as we all know - heat rises. So it doesn't take long for me to be sweating like a pig on a skewer after turning it on. 
So, although I am craving fall flavors - I still love having some no-bake options. I have seen a couple different versions of these Yum Yum desserts from some of my good food blogging buddies. Stacey over at Southern Bite has a Blueberry Yum Yum recipe and Tracey at The Kitchen is my Playground has a Peach Yum Yum recipe on her site. So I took inspiration from both of those and created an apple version. It satisfies my craving for fall flavors (hello apple!) while keeping it summer-friendly. This is not only super simple to make but I think it gets better the longer it sits in the fridge. So, it's perfect for making the night before you actually want to eat it!
Ingredients:
1 1/2 cups cinnamon graham cracker crumbs
6 tbsp. salted butter, melted
1 (8 oz.) block cream cheese, softened
1/2 cup + 3 tbsp. granulated sugar, divided use
2 cups (1 pint) heavy whipping cream*
1/2 tsp. vanilla extract
1 (21 oz.) can apple pie filling
*Cook's Notes: I am making a homemade whipped cream here. You can substitute the heavy whipping cream, 3 tbsp. sugar and 1/2 tsp. vanilla extract with one (8 oz.) tub of COOL WHIP, thawed.
Directions:
Start by crushing your graham crackers into crumbs. I put about 10 graham cracker sheets into a ziploc bag then pounded them with a heavy object (like a rolling pin or flat meat tenderizer.) You need enough to make 1 1/2 cups in crumbs.
 In a medium bowl, combine melted butter with graham cracker crumbs.
 Set aside 2 tbsp. of the crumbs (we'll use that for the topping.)
Spread the rest of the crumbs into a 9x9 baking dish. Push down with your hands to make a flat layer.
Next, combine softened cream cheese with 1/2 cup sugar. This is easiest if you use a stand mixer or a handheld electric mixer. Set this bowl aside.
In a separate bowl (to make the whipped cream), combine the heavy whipping cream, 3 tbsp. sugar and vanilla extract. Using a stand or electric mixer, whip it until stiff peaks form. You can skip this if you are using COOL WHIP. This will take a minute or two on a high speed setting.
 Combine the cream cheese mixture with the whipped cream, by hand, until combined well.
 Spread half of the cream cheese/whipped cream mixture evenly over crust.
Open can of apple pie filling. Take a knife and slice apples inside the can. Go back and forth in a slicing motion to create smaller chunks of apples (this will help with spreading the filling.)
Evenly spread the apple pie filling over the whipped cream layer.
Finally, top with the remaining cream cheese/whipped cream mixture. Spread evenly.
 Top with reserved graham cracker crumbs.
Refrigerate for a couple hours (or overnight) before slicing and serving. 
Cook's Notes: For a kicked-up cinnamon flavor - add about a teaspoon of cinnamon to the graham cracker crumbs. Alternatively, if you want to purchase graham crackers that are already crushed - just add a teaspoon of ground cinnamon to the mixture. 

Enjoy!

5 comments :

  1. What a great bridge between summer and fall! I'd love to have a giant piece right now. I am so hungry and that looks so good!

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    Replies
    1. You are always so sweet - thank you Carlee!

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  2. Just tried this recipe this weekend and it is yummy! I think I will try it with Cherry pie filling next, bet that would be delish too!

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