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.
Video
Notes
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.