This Caramel Apple Icebox Cake is made with layers of graham crackers, cream cheese, apple pie filling and topped with a drizzle of caramel. An easy no bake dessert!
You know, I’m kind of new to this idea of layering graham crackers or other cookies with cheesecake or pudding or other equally delicious things, and letting them hang out and soften in the fridge to make cake.
But I’ve gotta say, I really like it.
I mean, there’s nothing not to like. You’ve got a cake layer you didn’t actually have to bake. Cream cheese. Whipped cream. Apples. Cinnamon. Caramel.
And the best part? You can make it ahead and stick it in the refrigerator.
You can even stick it in the freezer and enjoy it partially frozen!
It just doesn’t get any better.
Try this Easy Icebox Cake Recipe or this No Bake Lemon Raspberry Icebox Cake next!
Tips for making a great icebox cake:
- Your cookies: I tried making this recipe with golden Oreos originally, and I just gave up this time after two fails. Oreos are delicious but they are too thick to really make a beautiful icebox cake, since they don’t soften or slice as easily. If you are determined though, go for it 🙂
- Your filling: you want this filling to be thick so that everything stays together when you flip it. To get a nice even layer in your pan, I recommend putting your filling in a piping bag, and piping a thin layer so that there is not much spreading needing.
- Your apple pie filling: yes, I used a can. I recommend taking a sharp knife and running it through the apples in the pan so they are not as large and you can an even distribution. If you prefer, you could arrange some artfully on the bottom of your loaf pan (which will be the top of your cake), and then slice the rest.
- Your pan: I chose to use a plastic wrap lined 9×5″ loaf pan for this recipe and I’m glad I did! It is such a pretty presentation, and once the icebox cake is set it is really easy to turn out onto a platter and unmold. If you prefer, you can easily make this in an 8×8 or 9×9 baking pan instead.
Caramel Apple Icebox Cake
written by Ashley Fehr
Ingredients
Cheesecake mixture
- 8 oz package cream cheese
- 1 102g package instant vanilla pudding (a 4 serving size)
- 1 cup milk
- 1/2 cup powdered sugar
- 1 1/2 cups whipped topping or whipped cream
Assembly
- 24 square graham crackers (12 large ones)
- 540 ml can apple pie filling
- 1/4 cup caramel sauce
Instructions
- Cheesecake Mixture: In a stand mixer or with a handheld mixer, beat cream cheese until smooth. Add in pudding mix and 1 cup milk and mix on low until smooth. Beat in powdered sugar until smooth.
- Fold in whipped topping or whipped cream with a spatula. Set aside.
- Assembly: Line a 9×5" loaf pan with plastic wrap, allowing for lots of overhang.
- Place ⅓ of apple pie filling in the bottom of the pan (this will be the top when we flip).
- Spread with ⅓ of your cream cheese mixture and top with one layer of graham crackers (I used 8 square crackers in each layer)
- Repeat layers twice more, ending with the last layer of graham crackers. Wrap the plastic wrap overhang over the top of the cake in the pan loosely (it's okay if it doesn't cover completely).
- Refrigerate at least 8 hours or overnight before inverting onto a serving platter, removing the plastic wrap and garnishing with whipped cream and caramel sauce as desired.
Nutrition Information
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Evelyne Michaud says
Je vais faire vôtre recette .Vous faîtes chauffer la pouding avec le lait sur feu doux que vous dites .Ce n’est pas plus tôt mêler la pouding et le lait au fromage a la crème .Éclairer moi S.V.P. Merci a l’avance
The Recipe Rebel says
Hi Evelyne, you will not heat the pudding with milk. You mix it directly into the cream cheese. Hope you enjoy it!
DD says
I’m hoping to try this for a holiday party, and I’m curious if youve tested out freezing it? I’m hoping to make the day before and freeze, but I’m a little worried it will fall apart when thawing
The Recipe Rebel says
Hi DD! I haven’t. What did you end up doing, would love to know if freezing worked?
Joann says
This is titled horribly. There are no oreos in it…
Ashley Fehr says
You’re right! The recipe has been updated since the original to make it even better 🙂
Mary Campbell says
Hi, this recipe looks fabulous, I have a question, forgive me if it seems a bit odd, but do you mix the instant pudding first, then add it to the cream cheese, or do I simply add the pudding powder & milk to the cream cheese? Thanks Mary
Ashley Fehr says
Sorry! I’ve updated it to be more clear. You mix in the pudding powder plus the milk called for in the recipe, but you don’t make the pudding before adding it to the recipe.
Cindy Carroll says
I made this recipe for my husband and my 91 year-old dad. Everyone loved it! Thanks for sharing!
Ashley Fehr says
I’m so happy to hear that!
Donna says
Hi there…this dessert looks amazing! Can’t wait to try it! Just had a question though: recipe says to dip half of the Oreos in milk…does that mean half of the cookie itself or half of the amount of cookies required? This may be a silly question but I just want to be sure. Thanks!
Ashley Fehr says
It means that the first layer of Oreos need to be dipped, but the second layer does not. You will use half the Oreos in each layer. Hope that helps!