Ingredients

• 5-6 medium apples, peeled and sliced
• Juice from 1 lemon
• 2 tablespoons all-purpose flour
• ½ cup light brown sugar, packed
• 1 teaspoon ground cinnamon
• ½ teaspoon apple pie spice
• 2 tablespoons pure maple syrup

• 1 cup heavy whipping cream
• ½ cup powdered sugar
• 16 ounces full-fat cream cheese, softened
• ½ cup granulated sugar
• 2 tablespoons light brown sugar, packed
• ½ teaspoon ground cinnamon
• 2 tablespoons salted caramel sauce (store-bought or homemade)
• 1 teaspoon pure vanilla extract

• 1 ½ cups heavy whipping cream
• ¾ cup powdered sugar
• 4 packages Honey Graham Cracker sheets (from two 14oz boxes)
• ½ cup Heath Bar milk chocolate toffee bites (optional)
• Caramel sauce for topping (store-bought or homemade)

Instructions

1. In a medium saucepan, combine the sliced apples with lemon juice and stir. Add maple syrup, flour, brown sugar, cinnamon, and apple pie spice, mixing well to coat the apples.
2. Cook over medium heat for 10-15 minutes, stirring occasionally and adding 1-2 tablespoons of water if needed to prevent sticking. Cook until the apples are tender but not mushy. Remove from heat and let cool.

1. For the whipped cream, chill the mixing bowl and beaters in the freezer for 5-10 minutes. Beat the heavy cream in the chilled bowl on high speed until soft peaks form. Add powdered sugar and continue beating until stiff peaks form. Set aside.
2. Beat the cream cheese on medium-high speed until smooth. Add the granulated sugar, brown sugar, and cinnamon, and mix until combined. Add vanilla extract and caramel sauce, then fold in the whipped cream until smooth.

1. Prepare another batch of whipped cream as instructed above and refrigerate while you layer the lasagna.
2. In a 9x13-inch pan, layer the graham crackers at the bottom, breaking them as needed to fill the pan.
3. Spread half of the cream cheese mixture over the graham crackers. Spoon half of the apple pie filling on top and spread evenly.
4. Repeat the layers with the remaining graham crackers, cream cheese filling, and apple filling.
5. Add a final layer of graham crackers on top and spread the whipped cream over the top.
6. Refrigerate for 3-4 hours before serving. Drizzle with caramel sauce and sprinkle with toffee bits just before serving.

Notes and Substitutions

• Apple Pie Filling: Use a prepared apple pie filling if you're short on time. Just be aware the texture and flavor will differ.
• Cool Whip: For a quicker version, substitute the homemade whipped cream with Cool Whip. You will need 1 8-ounce tub for the filling and another for the topping.
• Brown Sugar: You can replace brown sugar with granulated sugar if necessary, but it may alter the flavor slightly.
• Toffee Crunch: Add Heath Bar milk chocolate toffee bits to the layers for extra crunch (optional).

Storage Tips

• Make Ahead: This dessert can be prepared up to 2 days in advance and stored tightly covered in the refrigerator. Wait to add the toppings (caramel and toffee) until you're ready to serve.
• Apple Filling: The apple filling can be made up to 3 days in advance and stored in an airtight container in the fridge. It can also be frozen for up to 1 month. Thaw before assembling.
• Leftovers: Store any leftovers in the fridge for up to 5 days, tightly covered.

Nutrition