Spoon 2 tsp of the crumb mixture into each serving cup, pressing down gently to form a crust. In a medium bowl, whisk cold milk and pudding mix for 2–3 minutes until it begins to thicken. Stir in the remaining ½ cup salted caramel sauce. Add cold heavy whipping cream and continue mixing until thickened, about 3–4 minutes. The mixture should be thick enough to hold its shape when piped. Transfer pudding mixture to a piping bag (or a zip-top bag with a corner snipped). Pipe filling over the crusts, filling each cup about ⅔ full. Top each with 2 tsp of cooled apple mixture. Cover and refrigerate until ready to serve. Dessert cups will keep up to 3 days in the refrigerator or 1 month in the freezer.
Landscape Design, Construction and Maintenance for ALL types of homes! B ook your RESIDENTIAL Snow RemovalService today ! Desserts and Baked Goods Caramel Apple Dessert Cups Ready for apple season? These easy, no-bake dessert cups are filled with spiced apples, creamy caramel pudding, and a crunchy vanilla wafer crust. Ingredients • 3 cups Granny Smith apples, peeled, cored, and finely diced. (Other apple varieties such as Honeycrisp, Gala, Fuji, or Pink Lady may be used. Be sure to dice small to fit the cups). • ⅓ cup packed light brown sugar • 3 tbsp salted butter • 1 tsp ground cinnamon • ¾ cup salted caramel sauce, divided (¼ cup and ½ cup) • 2 cups crushed vanilla wafers • ¼ cup salted butter, melted and cooled • 1 package (3.4 oz) instant vanilla pudding mix • 1¼ cups cold whole milk • 1 cup cold heavy whipping cream Directions In a saucepan, combine apples, brown sugar, butter, and cinnamon. Cook over medium heat, stirring frequently for 7–9 minutes, until apples are softened and the mixture resembles apple pie filling. Stir in ¼ cup salted caramel sauce. Allow apples to cool completely. (For faster cooling, refrigerate, but note condensation may affect consistency.) In a small mixing bowl, combine crushed vanilla wafers and melted butter until evenly coated.
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