I can’t wait to share my Apple and cream cheese dessert, a layered creation of graham cracker crust, cream cheese, cool whip, chunky apple pie filling and pecans that hides a clever twist you won’t expect.

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I love a dessert that looks fancy but cheats its way to the table. My Apple Delight is exactly that, layers of silky cream cheese and big spoonfuls of chunky apple pie filling stacked into something people keep asking about.

It tastes richer than it looks and people always try to guess what’s in it, then stare when I say it’s basically a no fuss Apple And Cream Cheese Dessert. I swear its both elegant and lazy, somehow.

I made it for a party once and someone ate the whole corner and blamed the host. Trust me you’ll want to hide a piece.

Ingredients

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Graham cracker crumbs: Crunchy base, mostly carbs and fiber, gives sweet toasty flavor, not very filling.
Unsalted butter: Adds richness and smooth mouthfeel, pure fat, little vitamins, makes dessert decadent.
Cream cheese: Creamy, tangy, provides protein and fat, balances sweetness, makes texture luxe.
Powdered sugar: Super fine sugar, pure carbs, makes it sweet and silky but adds empty calories.
Cool Whip: Light and airy, mostly air and sugar, low real dairy, adds fluff and sweetness.
Chunky apple pie filling: Sweet, spiced apples in syrup, adds fiber and fruity tang, very sugary though.
Pecans: Crunchy nuts with healthy fats, some protein and fiber, adds toasty nutty flavor.

Ingredient Quantities

2 cups graham cracker crumbs (about 12 full sheets)

6 Tbsp unsalted butter, melted

1/4 cup granulated sugar

8 oz cream cheese, softened (1 package)

1/2 cup powdered sugar

1 tsp vanilla extract

8 oz cool whip thawed

1 (21 oz) can chunky apple pie filling

1 cup chopped pecans

How to Make this

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1. Preheat oven to 350 F if you want a firmer crust, otherwise skip baking. Mix 2 cups graham cracker crumbs, 6 Tbsp melted butter and 1/4 cup granulated sugar until crumbs look evenly moistened, press firmly into a 9×9 (or 8×8) pan using the bottom of a measuring cup or glass, bake 8 to 10 minutes for a firmer base or chill 10 to 15 minutes in fridge to set.

2. Let crust cool if baked, meanwhile soften 8 oz cream cheese at room temp for about 20 to 30 minutes so there are no lumps, then beat it with 1/2 cup powdered sugar and 1 tsp vanilla extract until smooth and creamy, scrape sides of bowl often.

3. Fold 8 oz thawed Cool Whip into the cream cheese mixture gently, use a spatula and stop folding when it’s evenly mixed and still fluffy, dont overmix or it will deflate.

4. Spread the cream cheese / Cool Whip layer evenly over the cooled crust, smooth the top with an offset spatula or the back of a spoon, press lightly so it sits flat.

5. Spoon the entire 21 oz can of chunky apple pie filling over the cream layer, distribute the apple chunks so every piece gets some fruit, if the filling seems too syrupy scoop off a little extra syrup with a spoon so it does not make the layers slide.

6. Toast 1 cup chopped pecans in a dry skillet over medium heat 3 to 5 minutes until fragrant, let cool, then sprinkle most of them over the apple layer, save a handful for garnish, toasting boosts the flavor big time.

7. Cover the pan with plastic wrap and chill in the fridge at least 2 hours or ideally overnight so layers set up solid, if you need it faster you can put it in the freezer for 20 to 30 minutes but dont forget it or it will freeze.

8. Slice and serve cold, wipe your knife between cuts with a hot towel for neat pieces, store leftovers covered in the fridge for up to 3 to 4 days.

Equipment Needed

1. 9×9 (or 8×8) baking pan
2. Large mixing bowl (plus a smaller bowl if you like)
3. Electric hand mixer or whisk (a stand mixer works too)
4. Measuring cups and measuring spoons
5. Rubber spatula for folding and scraping
6. Offset spatula or the back of a spoon to smooth the top
7. Dry skillet for toasting pecans
8. Sharp knife and a hot towel to wipe between slices

FAQ

Q: Can I use fresh apples instead of the canned apple pie filling? A: Yes, totally. Peel and chop 3 medium apples, toss with 2 Tbsp sugar, 1 tsp cinnamon, 1 Tbsp lemon juice and 1 Tbsp cornstarch, cook in a skillet 5 to 8 minutes until thickened then cool before layering.

Q: How long does Apple Delight keep and how should I store it? A: Store covered in the fridge up to 3 to 4 days, but the pecans will soften over time. You can freeze individual slices for up to 1 month, thaw in the fridge overnight.

Q: Can I make this ahead for a party? A: Yep. Make the crust and cream layer a day ahead, keep covered in the fridge. Add the apple filling and pecans right before serving so the nuts stay crunchy.

Q: What can I use instead of pecans or can I skip them? A: You can swap walnuts, sliced almonds or toasted coconut, or leave nuts out for allergies. Toasting nuts for a few minutes brings out more flavor.

Q: How do I avoid a soggy crust? A: Bake the graham crust until it’s golden and set, let it cool completely before spreading the cream. For extra protection brush a thin layer of melted chocolate or warmed apricot jam over the cooled crust first.

Q: Can I make it with lower fat or dairy free ingredients? A: Yes. Use reduced fat cream cheese or a dairy free cream cheese and swap Cool Whip for coconut whipped topping. Texture might be a little softer but it still tastes great.

Apple Delight Recipe Substitutions and Variations

Graham cracker crumbs: swap with crushed digestive biscuits or vanilla wafers (use same amount), or for gluten-free try finely ground almond meal — texture will be more crumbly
Unsalted butter (6 Tbsp): use salted butter (just cut back other salt), or melted coconut oil or vegan buttery spread 1:1 for a dairy-free option
Cream cheese (8 oz): Neufchatel 1:1 for lower fat, mascarpone 1:1 for a richer, silkier filling, or dairy-free cream cheese if needed
Cool Whip (8 oz): whip 1 cup heavy cream with 1–2 Tbsp powdered sugar to soft peaks, or chill and whip coconut cream for a non dairy substitute

Pro Tips

1) Press that crust like you mean it, use the bottom of a measuring cup or a glass to get it packed tight, and line the pan with foil for easy lifting later. If you want it firmer, give it a short bake, otherwise chill it to set. Dont overdo the butter or the crumbs will get greasy.

2) Get the cream cheese totally soft before you start, cut into cubes and microwave in 5 to 10 second bursts if you forgot to set it out, then beat with the powdered sugar and scrape the bowl often so no lumps hide in the corners.

3) Fold the Cool Whip in gently using a spatula, dont stir like youre making batter. Cut down the center and scoop under, then fold over, stop as soon as it looks even and fluffy or itll go flat. If it does deflate, pop the pan in the fridge for a bit to firm up before you add the apples.

4) Drain extra syrup off the apple filling so the layers dont slide, or toss the apples with a squeeze of lemon to brighten the flavor and slow browning. Toast the pecans in a dry pan till fragrant and cool them before sprinkling, and warm your knife under hot water and wipe it between cuts for neat squares.

Apple Delight Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

346

kcal

Equipment: 1. 9×9 (or 8×8) baking pan
2. Large mixing bowl (plus a smaller bowl if you like)
3. Electric hand mixer or whisk (a stand mixer works too)
4. Measuring cups and measuring spoons
5. Rubber spatula for folding and scraping
6. Offset spatula or the back of a spoon to smooth the top
7. Dry skillet for toasting pecans
8. Sharp knife and a hot towel to wipe between slices

Ingredients

2 cups graham cracker crumbs (about 12 full sheets)
6 Tbsp unsalted butter, melted
1/4 cup granulated sugar
8 oz cream cheese, softened (1 package)
1/2 cup powdered sugar
1 tsp vanilla extract
8 oz cool whip thawed
1 (21 oz) can chunky apple pie filling
1 cup chopped pecans

Directions

Preheat oven to 350 F if you want a firmer crust, otherwise skip baking. Mix 2 cups graham cracker crumbs, 6 Tbsp melted butter and 1/4 cup granulated sugar until crumbs look evenly moistened, press firmly into a 9×9 (or 8×8) pan using the bottom of a measuring cup or glass, bake 8 to 10 minutes for a firmer base or chill 10 to 15 minutes in fridge to set.
Let crust cool if baked, meanwhile soften 8 oz cream cheese at room temp for about 20 to 30 minutes so there are no lumps, then beat it with 1/2 cup powdered sugar and 1 tsp vanilla extract until smooth and creamy, scrape sides of bowl often.
Fold 8 oz thawed Cool Whip into the cream cheese mixture gently, use a spatula and stop folding when it's evenly mixed and still fluffy, dont overmix or it will deflate.
Spread the cream cheese / Cool Whip layer evenly over the cooled crust, smooth the top with an offset spatula or the back of a spoon, press lightly so it sits flat.
Spoon the entire 21 oz can of chunky apple pie filling over the cream layer, distribute the apple chunks so every piece gets some fruit, if the filling seems too syrupy scoop off a little extra syrup with a spoon so it does not make the layers slide.
Toast 1 cup chopped pecans in a dry skillet over medium heat 3 to 5 minutes until fragrant, let cool, then sprinkle most of them over the apple layer, save a handful for garnish, toasting boosts the flavor big time.
Cover the pan with plastic wrap and chill in the fridge at least 2 hours or ideally overnight so layers set up solid, if you need it faster you can put it in the freezer for 20 to 30 minutes but dont forget it or it will freeze.
Slice and serve cold, wipe your knife between cuts with a hot towel for neat pieces, store leftovers covered in the fridge for up to 3 to 4 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.