Caramel Apple Dessert Cups in the Pressure Cooker
These Caramel Apple Dessert Cups are an easy, no-bake treat layered with cinnamon apples, creamy pudding, and crunchy vanilla wafer crust – all perfectly set in individual cups for the ultimate portable sweet.
Equipment
- 1 Mixing bowl Medium size
Ingredients
Main ingredients
- 3 cups Granny Smith apples peeled, cored, and finely diced
- ⅓ cup light brown sugar packed
- 3 tablespoons salted butter
- 1 teaspoon ground cinnamon
- 2 cups crushed vanilla wafers
- ¼ cup salted butter melted and cooled
- 3.4 ounces instant vanilla pudding mix
- 1¼ cups cold whole milk
- ¾ cup salted caramel sauce divided ¼ cup and ½ cup
- 1 cup cold heavy whipping cream
Instructions
Instructions
- In a saucepan, combine diced apples, brown sugar, butter, and cinnamon. Cook over medium heat for 7–9 minutes until apples are soft and sauce thickens. Stir in ¼ cup salted caramel sauce, then let cool.
- In a small bowl, mix crushed vanilla wafers with melted butter until evenly coated.
- Press about 2 teaspoons of wafer mixture into each dessert cup bottom to form the crust.
- In a bowl, whisk cold milk with instant pudding mix until thickened, about 2–3 minutes.
- Mix in remaining ½ cup caramel sauce into the pudding until smooth.
- Add cold heavy whipping cream and whisk until mixture forms thick peaks (about 3–4 minutes).
- Transfer pudding mixture into a piping bag or zip-top bag and pipe filling into each cup, about ⅔ full.
- Spoon about 2 teaspoons of cooled apple mixture on top of the pudding layer.
- Drizzle more caramel sauce on top of the apples for finishing layer.
- Cover and refrigerate the dessert cups for at least 1 hour to allow them to set.
- Serve chilled and enjoy within 3 days for best flavor and texture.
Notes
Make ahead layers for convenience. Use instant pudding only. Chill well before serving and eat within 3 days. Great for fall parties or dessert bars.