Apple Gingersnap Refrigerator Dessert
Autumn is here or so they tell me, living in Florida it is so hard to tell. The only clue I’ve see is the roads and highways are getting much busier as the snowbirds head south. We’re still breaking 90 degrees daily and I’m waiting for the 80’s that I keep hearing are around the corner. I miss the leaves changing, I want to go to cider mill and I’d love to drive by someone burning leaves. Those are the signs I grew up with and I’m watching closely to see what signals fall here. I hear if I want to take a 6 hour drive I can do all of the above. I’m actually silly enough to consider it!
Today with Sunday Supper we are sharing Fall recipes. Wait until you see what everyone’s making. I know they’ll all be delicious!
This is the perfect fall dessert. It’s full of apples with cinnamon, gingersnaps and whipped cream. It needs to set refrigerated for at least 4 hours and preferably overnight. The cookies soak up the apple mixture and whipped cream and become almost cake like. You could even use cool whip instead of whipped cream if you like.
- Apple Filling
- 5 - 6 apples diced
- 1 teaspoon cinnamon
- 2 cups water
- 1/4 - 1/2 cup sugar - depending on how sweet your apples are
- dash salt
- 1 tablespoon cornstarch
- 1/4 cup water
- Whipped Cream Topping
- 2 cups whipping cream
- 1/2 cup confectioner's sugar
- 1 teaspoon vanilla
- bag gingersnaps cookies
- Make the apple filling.
- Add the first five of the filling ingredients to a saucepan. Cook until the apples are tender. When they are tender mix the cornstarch and water together. Stir into the apples and stir until thickened. Cool apples.
- Whip the whipped cream until soft peaks form. Add the confectioner's sugar and vanilla. Beat until the whipping cream forms stiff peaks.
- Put a layer of gingersnap cookies in the bottom of a 6 inch spring form pan. Add a layer of the apples and top with the whipped cream. Add another layer of gingersnaps, apples and whipped cream times 2 more times, ending with the whipped cream on top. Crush a couple of gingersnaps and sprinkle on top.
- Cover and refrigerate for at least 4 hours and preferably overnight.
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Plus, A Guide to Apples plus Best Fall Recipes Ideas for #SundaySupper
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Gingersnaps, apples AND no bake? Sounds like the perfect autumn dessert to me!
Love that there is no baking required in this tasty looking dessert!
Sarah | Curious Cuisiniere says
Apple and gingersnap… WOW!
Bernie~A Gouda Life says
Looks delicious and love the no-bake part. Great fall dessert for Thanksgiving when the oven is tied up with the turkey for hours!
Mary Ellen says
It’s really good and best made the day before. It’s a perfect Thanksgiving recipe for that reason alone.
[email protected] says
Hey, we have a corn maze and pumpkin patches will start popping up on every corner very soon! haha This sounds tasty and it’s no bake too! Winner!!
Mary Ellen says
The closest corn maze when I looked last year was over 50 miles away. I don’t remember seeing any pumpkin patches either. Now you’ve got me curious. This dessert was tasty!
Cindys Recipes and Writings says
Gingersnaps sound perfect in here!
This looks delicious! I love that it is no bake and I love your fall decorations!
Lauren @ Sew You Think You Can Cook says
I love the apple filling, a great pairing for spicy gingersnaps.
And too true, the snowbirds’ arrival back to FL is definitely a sign of fall!
Sarah Reid says
What a fabulous twist on a classic!
Sue Lau says
Great fall flavors!