Ingredients
- 3 cups apples, peeled and diced
- 1/3 cup light brown sugar
- 1 teaspoon ground cinnamon
- 1 cup crushed vanilla wafer cookies
- 4 tablespoons unsalted butter, melted
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 1/2 cups cold milk
- 1/2 cup caramel sauce
- 1 cup heavy whipping cream
Instructions
- Cook diced apples in a pan over medium heat with brown sugar and cinnamon for 7–10 minutes until soft and caramelized. Set aside to cool.
- Combine crushed vanilla wafers with melted butter to make a crumb mixture. Press into the bottom of each mini dessert cup to form the crust.
- Whisk pudding mix with cold milk until thickened. Stir in caramel sauce, then gently fold in whipped heavy cream to form caramel mousse.
- Spoon caramel mousse over the cookie crust in each cup.
- Top with cooled cinnamon apples.
- Chill the dessert cups for at least 1 hour before serving.
Notes
- Swap vanilla wafers with graham crackers or shortbread for variety.
- Add sea salt to the caramel for a salted caramel version.
- Top with chopped pecans or walnuts for added crunch.
- Use Greek yogurt or coconut whipped topping for a lighter version.
- Store in fridge for up to 3 days. Not recommended for freezing.
- Prep Time: 30–40 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini cup
- Calories: 120
- Sugar: 11g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
