Description
A chilled dessert with layers of creamy vanilla pudding, cinnamon apples, Biscoff cookies, and homemade caramel sauce.
Ingredients
Scale
- 1 cup granulated sugar
- ¼ cup water
- 3 tablespoons light corn syrup
- ¾ cup heavy cream
- 2 teaspoons alcohol-free vanilla extract
- 1 teaspoon salt
- 3 tablespoons unsalted butter
- 4 large Granny Smith apples, peeled and finely diced
- 1 tablespoon lemon juice
- ⅓ cup granulated sugar
- ¾ teaspoon ground cinnamon
- 1 pinch salt
- ¼ cup cornstarch
- ½ cup cold water
- 1 package (3.4 oz) instant vanilla pudding mix
- 1¼ cups cold milk
- 1 cup sweetened condensed milk
- 2 bags Biscoff cookies
- 2 cups heavy cream
- 1 teaspoon alcohol-free vanilla extract
Instructions
- Combine the sugar and water in a heavy-bottomed saucepan. Stir gently to moisten the sugar, then add the corn syrup.
- Bring to a boil over medium-high heat without stirring. Cook for about 8–10 minutes, watching closely until the caramel turns amber.
- Warm the heavy cream in the microwave for about 1 minute. Remove the caramel from the heat and slowly add the warm cream while stirring. Be careful, as the mixture will bubble vigorously.
- Stir in the butter, vanilla, and salt until smooth. Transfer the caramel to a heatproof container and let it cool completely.
- Toss the diced Granny Smith apples with the lemon juice, sugar, cinnamon, and salt. Transfer to a saucepan and cook over medium-high heat, stirring occasionally, until the apples begin to soften and release their juices.
- Mix the cornstarch with the cold water in a small bowl. Stir the mixture into the apples and continue cooking until the juices thicken. Remove from the heat and cool completely.
- Whisk the cold milk and sweetened condensed milk together in a large bowl. Add the instant vanilla pudding mix and whisk for 2–3 minutes until smooth. Let stand for 5–10 minutes to thicken.
- In a separate bowl, beat the heavy cream with the vanilla until stiff peaks form. Gently fold the whipped cream into the pudding until evenly combined.
- Spread a layer of pudding across the bottom of a 9×13-inch dish or large trifle bowl. Arrange a single layer of Biscoff cookies over the pudding, breaking some if needed to fill the spaces.
- Spoon an even layer of the cooled cinnamon apples over the cookies, followed by a generous drizzle of caramel sauce.
- Repeat the pudding, cookies, apples, and caramel layers, using most of the filling and reserving a few spoonfuls of apples and 3 Biscoff cookies for the topping. Aim for 2–3 layers, depending on your dish.
- Finish with a layer of pudding, spreading it all the way to the edges. Press plastic wrap gently against the surface and refrigerate for at least 6 hours, preferably overnight.
- Just before serving, crush the reserved Biscoff cookies and sprinkle them over the pudding. Add the remaining cinnamon apples and serve cold.
Notes
- Pudding Mix: Use instant vanilla pudding mix, not the cook-and-serve variety.
- Apples: Granny Smith apples work well because their tart flavor balances the sweet caramel and pudding.
- Cooling: Let the caramel sauce and cooked apples cool completely before assembling the dessert.
- Chilling Time: Refrigerate for at least 6 hours, preferably overnight, to allow the Biscoff cookies to soften.
- Cookie Topping: Add the reserved crushed Biscoff cookies just before serving to keep them crunchy.
- Storage: Cover tightly and refrigerate for up to 2 days. Freezing is not recommended.
- Nutrition Disclaimer: Nutrition information is estimated per serving, based on 12 servings, two 8.8-oz packages of Biscoff cookies, and all of the prepared caramel sauce. Actual values may vary depending on ingredient brands, package sizes, the amount of caramel used, and portion sizes.
- Prep Time: 40 minutes
- Cooling and Chilling Time: 7 hours
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop, No-Bake Assembly
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 690 kcal
- Sugar: 69 g
- Sodium: 530 mg
- Fat: 32 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Carbohydrates: 94 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 90 mg