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Salted Caramel Apple Pie Parfaits

A super simple treat to make for all your summer parties that is sure to impress! Simply layer Marie Callender's Dutch Apple Pie, Reddi-wip, and salted caramel sauce in individual cups and serve immediately.
Prep Time15 mins
Total Time1 hr 15 mins
Servings: 8 parfaits

Ingredients

For the parfaits:

  • 1 Marie Callender's Dutch Apple Pie cooked according to package instructions, cooled to room temperature
  • 2 6.5-ounce cans Original Reddi-Wip
  • 1 cup salted caramel sauce (recipe below)
  • 2 tablespoons ground cinnamon
  • 8-10 plastic cups for serving

For the salted caramel sauce:

  • 1 cup granulated sugar
  • 6 tablespoons butter salted, sliced
  • 1/2 cup heavy cream
  • 1/2 teaspoon salt

Instructions

To assemble parfaits:

  • Place a layer of Original Reddi-Wip in the bottom of a small plastic cup. Sprinkle a little cinnamon on top. Scoop 2 tablespoons Marie Callender's Dutch Apple Pie (with crust) and layer on top of Reddi-Wip. Drizzle a little salted caramel sauce on top. Repeat layers one more time. Finish with a final layer of Reddi-Wip, a sprinkle of cinnamon, and a drizzle of salted caramel sauce.
  • Serve immediately with a spoon. Enjoy!

To make caramel sauce:

  • Place sugar in medium saucepan and heat to medium. Stir constantly with a silicone spatula (make sure it can handle high heat temps!). As the caramel begins to liquefy, scrape from the bottom and mix back into the granulated pieces. The sugar will clump but eventually it will melt again and turn a deep amber brown. Make sure you are still stirring so it does not burn.
  • Once the sugar is melted, add butter and stir until butter is melted, about 2-3 minutes. Use a whisk to incorporate the butter with the sugar.
  • Very, very slowly, add the cream to the sugar mixture while whisking. The mixture will start to bubble violently, but keep stirring and it will calm down. Allow it to boil for 1 minute.
  • Remove from heat and stir in the salt. Transfer to storage container (such as a mason jar) and allow it too cool for at least 1 hour before using.

Notes

Salted caramel recipe from Sally's Baking Addiction