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  • 1 ½ cups cinnamon graham cracker crumbs
  • 6 tablespoons salted butter melted
  • 1 (8 oz) block cream cheese softened
  • ½ cup (+ 3 tablespoons) granulated sugar, divided use
  • 2 cups heavy whipping cream (1 pint)
  • ½ teaspoon vanilla extract
  • 1 (21 oz) can apple pie filling



  • In a medium bowl, combine melted butter with graham cracker crumbs.
  • Set aside 2 tablespoons of the crumbs (for the topping.)
  • Spread the rest of the crumbs into a 9 x 9 baking dish.
  • Push down to make a flat layer.
  • Next, combine softened cream cheese with ½ cup sugar with an electric mixer. Set this bowl aside.
  • In a separate bowl (to make the whipped cream), combine the heavy whipping cream, 3 tablespoons of sugar and vanilla extract. (You can skip these two steps if you are using COOL WHIP.)
  • Using a stand or electric mixer, whip it until stiff peaks form.
  • Combine the cream cheese mixture with the whipped cream, by hand, until combined well.
  • Spread half of the cream cheese/whipped cream mixture evenly over crust.
  • Open can of apple pie filling. Take a knife and slice apples inside the can. Go back and forth in a slicing motion to create smaller chunks of apples.
  • Evenly spread the apple pie filling over the whipped cream layer.
  • Finally, top with the remaining cream cheese/whipped cream mixture. Spread evenly.
  • Top with reserved graham cracker crumbs.
  • Refrigerate for a couple hours (or overnight) before slicing and serving.

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