Ingredients
1/2 c. (1 stick) butter
1/2 c. brown sugar
1 tsp. ground cinnamon
Pinch kosher salt
4 apples, such as Granny Smith, peeled, cored, and sliced
2 (5.1-oz) packages instant vanilla pudding
6 c. whole milk
1/2 c. caramel sauce, plus more for garnish
3 c. cold heavy cream
1 sleeve graham crackers, coarsely crushed, plus more for garnish
1 (1 lb) box ginger snap cookies, coarsely crushed, plus more for garnish
Preparation
Step 1 In a medium skillet over medium heat, melt butter. Add brown sugar, cinnamon, and salt, and stir to combine.Step 2Add apples and cook, stirring often, until apples are tender and sugar is dissolved and syrupy, 8 to 10 minutes. Remove from heat and let cool 15 minutes.Step 3Meanwhile, make pudding: In a large bowl, combine pudding mix and whole milk, whisk until smooth. Refrigerate until set, 5 minutes, then stir in caramel.Step 4In a large bowl, beat until stiff peaks form, 2 to 3 minutes. Set aside half of the mixture for topping the dish. Fold remaining half into the pudding mixture.Step 5Combine crushed graham crackers and cookies in a large bowl and stir to combine. Set aside 1/4 cup for garnish.Step 6Build trifle: spoon 1/2 of the caramel pudding into the bottom of a trifle dish and smooth into an even layer. Then, add 1/2 of the crushed ginger snaps and graham crackers in an even layer. Top with 1/2 of the cooked apples. Repeat layering once more, ending on apples. Top with remaining whipped cream, and refrigerate at least 3 hours, up to overnight.Step 7When ready to serve, garnish with a drizzle of caramel and reserved crushed cookies.
Made it? Let us know how it went in the comment section below!
