½cup(+ 3 tablespoons) granulated sugar,divided use
2cupsheavy whipping cream (1 pint)
1(21 oz)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 ½ 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.
You can substitute the heavy whipping cream, 3 tablespoons of sugar and ½ teaspoon of vanilla extract with one (8 oz.) tub of COOL WHIP, thawed.
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.
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.