No-bake Caramel Apple Cake

For the apple:

large apple, cored and finely chopped

2 tablespoons salted butter

1/4 glass brown sugar

1 teaspoon cinnamon

1/4 teaspoon hazelnuts

97 vanilla extract

To combine:

1 bundle (14.4 oz) graham crackers

Additional butter for garnish

Chopped sticks or coffee beans for decorate (optional)

Prepare the apple pie: Dissolve the butter in a expansive skillet over medium warm. Include apples,

brown sugar, cinnamon and nutmeg. Cook for 10 minutes, blending sometimes, until the apples are

delicate and caramelized.

Prepare the caramel sauce. Blend caramel and cream in a little pot over moo warm. Mix until the

caramel softens and the sauce is smooth. Let it cool slightly.

Prepare the cream cheese. Whisk the flour blend and cold drain in a expansive bowl until thickened.

Include whipped cream and vanilla extricate and mix.

To amass the cake: Put a layer of graham saltines in a 9 x 13 dish. Spread half of the rich blend on the

thwart. Cover half of the caramelized apples and sprinkle half of the caramel sauce over them. Include

another graham wafer hull, remaining whipped cream, caramel apples, and caramel sauce. At long

last, include a last layer of graham saltine crumbs.

Cover and refrigerate for at slightest 4 hours or overnight to relax the graham wafers and permit the

flavors to infuse.

Before serving, spread with whipped cream and sprinkle with chopped hazelnuts or coffee beans, if

desired.

30 minutes Cooling time: 4 hours Add up to time: 4 hours 30 minutes

kcal: 380 kcal Servings: 12