No-Bake Apple Yum Yum is an easy four layer dessert of graham crackers, apple pie filling, sweetened cream cheese and whipped topping!
AN EASY AND LUSCIOUS LAYERED DESSERT
This Apple Yum Yum 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!
FREQUENTLY ASKED QUESTIONS:
You can use any square baking dish you have on hand. For example, if you have an 8-inch square pan, the dessert will just come out a little thicker. A 9×13-inch baking dish would be too large for this recipe unless you wanted to double the ingredients.
I always get this question. If I have a recipe that uses Cool Whip then folks want to make it homemade. And when I make it homemade folks want to use Cool Whip. I can’t win, y’all! They are both very much interchangeable. Whatever you want, that is what you should go with here. They both work fine. Heck, if you really want to go all out then you can make your own apple pie filling too. Whatever floats your boat.
I know I’ll get asked this question. You don’t need my permission to make substitutions. If you want a different pie filling, then do it. Have fun with your food and experiment. I have a recipe for CHERRY YUM YUM on here if you want to check it out You are only limited by the types of pie fillings you can find at your grocery store. Peach and Blueberry are some of my other favorite flavors to use!
Leftovers should be kept covered in the refrigerator for up to 3 days. This can also be frozen if stored properly in a freezer safe container for up to 3 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- cinnamon graham crackers – you can use plain graham crackers if you prefer.
- salted butter – if you want to cut down on the salt, you can use unsalted. I think the salted butter brings a small contrast tin flavors (but not enough were you are actually tasting salt).
- cream cheese – it’s super important that this be at room temperature. If it is not fully softened, you’ll end up with very lumpy cream cheese that will not smooth out no matter how hard you try.
- sugar – I have not tried this with sugar substitutes so can’t say how that would turn out but I imagine it would work okay.
- heavy whipping cream – it has to be heavy cream here since we’re making fresh whipped cream. However, I suppose you could skip the sugar and whipping cream and just use Cool Whip.
- vanilla extract – this is to flavor the whipped cream.
- apple pie filling – I usually think most apple pie fillings need a bit more cinnamon, but since we’re using cinnamon graham crackers, it really gives us an extra punch of cinnamon flavor. However, if you wanted even more cinnamon, you could add about 1/2 teaspoon of ground cinnamon to the filling and mix it up well. You could also use sugar free apple pie filling.
HOW TO MAKE APPLE YUM YUM:
Start by crushing the 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 9×9-inch 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 (using the whisk attachment.) 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.
CRAVING MORE DESSERTS?
Originally published: August 2016
Updated & republished: October 2020
No-Bake Apple Yum Yum (+Video)
- 1 ½ cups cinnamon graham cracker crumbs
- 6 Tablespoons salted butter, melted
- 8 ounce block cream cheese, softened to room temperature
- ½ cup (+ 3 Tablespoons) granulated sugar, divided use
- 2 cups heavy whipping cream (1 pint)
- ½ teaspoon vanilla extract
- 21 ounce can apple pie filling
- In a medium bowl, combine melted butter with graham cracker crumbs.
- Set aside 2 tablespoons of the crumbs (for the topping.)
- Spread the rest of the crumbs into a 9 x 9 baking dish.
- Push down to make a flat layer.
- Next, combine softened cream cheese with 1/2 cup sugar with an electric mixer. Set this bowl aside.
- In a separate bowl (to make the whipped cream), combine the heavy whipping cream, 3 tablespoons of sugar and vanilla extract. (You can skip these two steps if you are using COOL WHIP.)
- Using a stand or electric mixer, whip it until stiff peaks form.
- 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.
- 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.
- Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
- You can substitute the heavy whipping cream, 3 tablespoons of sugar and 1/2 teaspoon of vanilla extract with one (8 oz.) tub of COOL WHIP, thawed.
- Leftovers should be kept covered in the refrigerator for up to 3 days. This can also be frozen if stored properly in a freezer safe container for up to 3 months.
- Most any fruit pie filling flavor can be used here.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Inspired by: Southern Bite’s Blueberry Yum Yum