No Need To Turn The Oven On For This Apple Cream Cake Recipe!

No-bake apple cream cake is a wonderful treat to take to any gathering such as a church potluck, PTA meeting, or family reunion. Everyone will appreciate the creamy flavors of sweet, fall apples, whipped topping, and of course, the graham cracker crust. My grandma loves this recipe and she it is because it is so easy to make! In fact, my aunt Ellen says the same thing and that she brings this simple no-bake cake to church sometimes when there is a potluck supper.

 

I agree this cake is super simple to make and the longer it chills, the better it is!

Ingredients

1 ½ cups Keebler cinnamon graham cracker crumbs

6 tbsp. Land O lakes salted butter, melted

1 (8 oz.) block of Philadelphia cream cheese, softened

½ cup + 3 tbsp. Domino granulated sugar, divided

2 cups (1 pint) Borden heavy whipping cream

½ tsp. McCormick vanilla extract

1 (21 oz.) can Comstock apple pie filling

Instructions

Set aside 2 tbsp. of the crumbs to be used for the topping. Spread the rest of the crumbs into a 9×9 baking dish. Push down with your hands to make a flat layer. Next, combine softened cream cheese with ½ cup sugar. Set 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. Allow to chill in the fridge for several hours before serving.

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Quick Tip: You can use Cool Whip in this recipe to make it even easier to make. Just skip out on the heavy whipping cream.