No Bake Caramel Apple Pumpkin Delight
No Bake Caramel Apple Pumpkin Delight with a cookie crust bottom and filled with a layer of pumpkin pudding, lady fingers, apple pie filling and caramel sauce then topped with a caramel frosting.
Servings 12
Ingredients
- Cookie Crust
- 2 cups Nila Waffers
- 1 teaspoon cinnamon
- 4 tablespoons brown sugar
- 5 + 1/2 teaspoon butter , melted
- Filling
- 1 package vanilla pudding (3.5 oz)
- 1 + 1/2 cups milk
- 1 teaspoon pumpkin pie spice
- 1 cup pumpkin puree
- 1 package lady fingers
- 21 ounces canned apple pie filling
- 1 + 1/2 teaspoon cinnamon
- 1/4 cup caramel topping
- Frosting
- 1/2 cup (1 stick) salted butter
- 1 cup packed dark brown sugar
- 1/3 cup heavy cream
- 1/4 teaspoon salt
- 2-3 cups powdered sugar , sifted
Instructions
- Place Nila Waffer cookies, cinnamon, brown sugar and melted butter into a blender and blend until smooth. Press into a 9 x 9 pan and refrigerate while making the filling.
- Combine milk and pudding in a bowl and whisk until it starts to get thick. Stir in pumpkin puree, pumpkin spice and mix until smooth. Spread over cooled crust. Top with lady fingers and gently press into the pumpkin mixture.
- Combine apple pie filling, cinnamon and caramel topping in a bowl and mix together. Spread over lady finger / pumpkin pudding.
- Top with whipped cream or make a caramel frosting. To make the frosting, melt the butter in a small saucepan over low heat. Once melted, add brown sugar and heavy cream. Stir over medium heat until sugar is dissolved then add the salt. Allow to bubble for exactly 2 minutes. Remove from heat and allow to cool. Beat in powdered sugar 1 cup at a time, until you reach desired consistency. Frost over cake and refrigerate for a least a few hours to over night. Taste best the next day.