Caramel Apple Dessert
I love desserts that I can modify for a diabetic. If you like caramel apples this is great. Using the red and green apples gives it a Christmas feel.
I love desserts that I can modify for a diabetic. If you like caramel apples this is great. Using the red and green apples gives it a Christmas feel.
- 1/4 cup milk
- 1/3 cup butter melted
- topping
- crust
- 60 vanilla wafers finely crushed
- cream cheese layer
- 1 8 ounce package cream cheese softened
- 1/4 cup sugar or splenda
- 1 cup cool whip
- pudding layer
- 2 3.4 ounce packages vanilla instant pudding (i used sugar free)
- 1/4 cup caramel ice cream topping (i used no sugar added)
- 2 1/2 cups milk
- 1 1/2 cups cool whip
- 1 each red and green apples chopped
- 1/4 cup caramel sauce (i used no sugar added)
- 1/4 cup chooped nuts
- Carbohydrate 91.1053258394583 g
- Cholesterol 39.7969444654381 mg
- Fat 32.6824030629883 g
- Fiber 2.34369447059102 g
- Protein 7.81460611271372 g
- Saturated Fat 16.2593192547116 g
- Serving Size 1 1 Serving (260g)
- Sodium 634.719416732008 mg
- Sugar 88.7616313688673 g
- Trans Fat 2.3596538616045 g
- Calories 680 calories
Step-by-step
- Mix wafer crumbs and butter; press into the bottom of a 13X9 inch pan.
- Beat cream cheese, sugar or Splenda and 1/4 cup milk with mixer until well mixed. Stir in 1 Cup of Cool Whip and spread over crust.
- Beat pudding mixes and the 2 1/2 cups milk for 2 minutes. Sir in 1/4 Cup caramel topping. Spoon over cream cheese layer; top with remaining Cool Whip from the 8 ounce tub.
- Refrigerate 5 hours or until firm. Put chopped apples in zip lock bag with a bit of Lemon juice to coat, so the apples don't brown. Top with apples, nuts and remaining caramel topping before serving.
When refrigeration space is limited to a single crowded shelf, constructing a layered dessert in a flat 13x9 inch pan becomes an exercise in spatial geometry and thermal management. This chilled preparation bypasses the oven entirely, relying instead on mechanical aeration and chemical setting agents to achieve structural integrity.
- Beat the cream cheese, sugar, and milk until completely smooth before incorporating the whipped topping to prevent dense pockets from forming in the base layer.
- Whisk the vanilla instant pudding mix and milk vigorously for a full two minutes to activate the starches properly before folding in the caramel.
- Coat the chopped red and green apples in lemon juice immediately after dicing to lower the surface pH, which halts polyphenol oxidase and prevents enzymatic browning.
- Allow the assembled dish to chill undisturbed in the refrigerator for a minimum of five hours so the starches fully hydrate and the wafer crust bonds with the butter fats.
Sugar substitutes and standard sweeteners behave differently within dairy emulsions, altering both the viscosity of the pudding and the freezing point of the final dessert. Adding the fresh fruit and final caramel drizzle just before slicing preserves the crisp texture of the apples and prevents excess moisture from bleeding into the whipped topping.
