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Caramel Apple Trifles

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The perfect sweet and simple Fall treat, these Caramel Apple Trifles are sure to be a hit at your Thanksgiving get-together!

Caramel Apple Trifles

By Chef Mary Matthews

Total Time: 35 minutes | Yield: 4 Trifles in large glasses or mason jars


  • Caramel Sauce (Store Bought or Homemade)
  • 1 box Vanilla Wafers, Crumbled *save some whole wafers to use as garnish
  • 3 Granny Smith apples, peeled and diced
  • 2 tsp lemon juice
  • 1/8 tsp ground nutmeg
  • 2 tsp ground cinnamon *(for Cinnamon Apples)
  • 1/8 tsp ground ginger
  • 4 tbsp packed brown sugar
  • 1 cup heavy whipping cream
  • 1/2 cup powdered sugar
  • 3 tsp ground cinnamon *(for Cinnamon Whipped Cream)


  1. If making caramel sauce from scratch prepare this first and cool caramel to about room temperature.
  2. To make the apples, combine apples, lemon juice, nutmeg, 2 teaspoons cinnamon, ginger, and brown sugar in a medium pan and toss to coat.
  3. Cook apples for about 10-15 minutes, or until tender and soft. Allow to cool for about 10-15 minutes.
  4. To make cinnamon whipped cream, add the heavy whipping cream, powdered sugar and 3 teaspoons cinnamon to a large mixer bowl and whip on high speed until stiff peaks form.
  5. Once everything is made and ready, build the trifles. Add an even layer of whipped cream into the bottom of the cup or jar you are using.
  6. Add about ¼ cup of the vanilla wafers in an even layer.
  7. Drizzle about one tablespoon of caramel sauce over the wafer crumble.
  8. Spoon about 2 tablespoons of apples over the caramel.
  9. Repeat the layers once more then drizzle more caramel over the tops of each trifle.
  10. Store in the fridge for 2-3 hours, or until ready to serve. Trifles are best when eaten within 1-2 days.