Caramel Apple Dessert Cups
Ingredients:
For the Cinnamon Apples:
4 cups apples, peeled and chopped Granny Smith or Honeycrisp recommended
cup light brown sugar
1 teaspoon ground cinnamon
For the Crust:
2 cups vanilla wafer crumbs
cup unsalted butter, melted
For the Salted Caramel Mousse:
1 package 3.4 ounces instant vanilla pudding mix
1 cup cold milk
cup salted caramel sauce store-bought or homemade
1 cups heavy cream
For Garnish:
Additional salted caramel sauce for drizzling
Directions:
Prepare the Cinnamon Apples:
In a medium saucepan over medium heat, combine the peeled and chopped apples, light brown sugar, and ground cinnamon.
Cook, stirring occasionally, until the apples soften and the mixture thickens, approximately 10 minutes.
Remove from heat and allow to cool completely.
Make the Crust:
In a mixing bowl, combine the vanilla wafer crumbs and melted butter until the mixture resembles wet sand.
Evenly distribute the mixture into 28 2-ounce plastic cups, pressing it firmly into the bottom to form a crust.
Prepare the Salted Caramel Mousse:
In a large bowl, whisk together the instant vanilla pudding mix and cold milk until smooth. Let it sit for 5 minutes to thicken.
Add the salted caramel sauce to the pudding mixture and mix until fully incorporated.
Pour in the heavy cream and whip using an electric hand mixer on medium speed until the mixture becomes light and fluffy, achieving a mousse-like texture.
Assemble the Dessert Cups:
Transfer the salted caramel mousse into a piping bag.
Pipe the mousse over the crust in each cup, filling them about three-quarters full.
Spoon the cooled cinnamon apple mixture over the mousse layer in each cup.
Drizzle additional salted caramel sauce over the top of each dessert cup.
Chill and Serve:
Cover each cup with a lid or plastic wrap and refrigerate for at least 2 hours before serving.
These dessert cups can be stored in the refrigerator for up to 3 days.
Nutritional Information:
Prep Time: 30 minutes Cooking Time: 10 minutes Total Time: 40 minutes
Kcal: Approximately 200 kcal per serving
Servings: 28 2-ounce cups
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