Using Canned Goods – Apple Cheesecake Caramel Trifle

I used my canned apples for baking (Ball recipe) to make a cheesecake trifle! It was so delicious and fast using the apples that were already cooked. It took me 30 minutes including making the caramel sauce.

Trifle Recipe

Ingredients

• 12 oz cream cheese
• 1 tsp vanilla extract
• 2 tbs sugar
• 1 package vanilla instant pudding mix (3.75 oz)
• 2 cups milk
• 1 quart canned apples for baking
• 6 graham cracker sheets
• 3/4 cup salted caramel sauce (recipe I used)

Directions

Cheesecake Filling

1. Beat room temperature or microwaved until slightly warm cream cheese until smooth.
2. Add 1/2 cup milk and vanilla extract and mix in.
3. Add package of pudding mix and sugar and beat until combined and smooth.
4. Add remaining 1-1/2 cups milk and fully incorporate.

Assemble the Trifle

1. Spread half of the cheesecake filling onto the bottom of a trifle dish.
2. Drain canned apples, then spread half of them on top of the cheesecake layer.
3. Coarsely crumble 3 graham cracker sheets on top of the apple layer.
4. Spread half of the caramel sauce as the next layer.
5. Repeat the layers, using the rest of the ingredients.
6. Chill until cheesecake filling is set, then enjoy!

Apples for Baking

Yield: 4 quarts

Ingredients

• 10 to 12 pounds apples (about 30 to 36 medium)
• Ball Fruit-Fresh Produce
• 1 cup sugar
• 2 cups water
• 1 tablespoon lemon juice fresh or bottled

Directions

1. PREP: Wash apples under cold running water; drain. Core and peel apples. Cut apples lengthwise into 1/4 to 1/2-inch slices. Treat apples with Fruit-Fresh to prevent darkening.
2. COOK: Combine sugar, water, and lemon juice in a large saucepan. Bring mixture to a boil, stirring until sugar dissolves. Drain apple slices. Add apple slices to hot syrup; gently boil 5 minutes.
3. FILL: Pack hot apple slices into a hot jar, leaving 1/2-inch headspace. Ladle hot syrup over apple slices, leaving 1/2-inch headspace. Remove air bubbles. Clean jar rim. Center lid on jar and adjust band to fingertip-tight. Place jar on the rack elevated over simmering water (180°F) in boiling-water canner. Repeat until all jars are filled.
4. PROCESS: Lower the rack into simmering water. Water must cover jars by l inch. Adjust heat to medium-high, cover canner and bring water to a rolling boil. Process pint or quart jars 20 minutes. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12 hours. Test seals. Label and store jars.

Note

I needed 1.5x this amount of syrup to cover my apple slices. I also added apple pie spices to my apples before I canned them.