Ingredients
Cinnamon Apples
- 4 cups apples peeled and chopped
- ½ cup light brown sugar
- 1 tsp cinnamon
Caramel Apple Dessert Cups
- 2 cups vanilla wafer crumbs
- ¼ cup salted or unsalted butter melted
- 1 pkg instant vanilla pudding mix 3.4 ounces
- 1 cup milk
- ⅓ cup salted caramel sauce homemade or store bought
- 1 ½ cups heavy cream
- additional caramel sauce for garnish
Instructions
- In a medium saucepan, combine peeled and chopped apples, brown sugar, and cinnamon. Stir and cook over medium heat until the apples are soft and the liquid thickens. Set aside to cool.
- In a mixing bowl, combine vanilla wafer crumbs and melted butter. Stir until fully incorporated.
- Portion vanilla wafer crumbs into 28 – 2 ounce plastic cups. I recommend using a small cookie scoop. Use the back of one of the plastic cups to press the crumbs down to create the crust.
- In a large mixing bowl, combine instant vanilla pudding mix and milk. Whisk to combine. Chill for 5 minutes.
- Add salted caramel sauce to the vanilla pudding mixture. Use an electric hand mixer on medium speed to mix the caramel into the pudding until smooth.
- Pour in the heavy cream to the pudding mixture and whip then whip with an electric hand mixer for 3-5 minutes until it becomes thick and creamy.
- Transfer the caramel mousse mixture to a large piping bag. Pipe the mousse into the plastic cups on top of the vanilla wafer crust.
- Using a spoon, portion the cinnamon apples over the caramel mousse. Drizzle with additional caramel sauce if desired.
- Seal the cups with a lid and chill. The cups can be served immediately or stored in the refrigerator for 2 to 3 days.
Notes
Caramel apple dessert cups should be kept chilled in the refrigerated for up to 3 days.
