Ingredients
32 ounces unsweetened applesauce
24 graham crackers
1 (12 ounce) container frozen whipped topping, thawed
Method
Sources
📖
Recipe1M+
dataset
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Peel, core, and spiral-slice apples in seconds — pie prep
Maple wood — sweet, mild smoke for bacon, ham, poultry
Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
Italian pasta organized by shape — which sauce belongs with which pasta
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Peel, core, and spiral-slice apples in seconds — pie prep
Maple wood — sweet, mild smoke for bacon, ham, poultry
Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
Italian pasta organized by shape — which sauce belongs with which pasta
You're reading one of recipes available free. Full library with Gastronome.
reserve one pinch of gelatin. combine most of gelatin with applesauce. on a serving platter, place 4 graham cracker sheets, long edges together, in a single layer. spread 1/2 cup of applesauce mixture over crackers. repeat layers until all crackers and applesauce are used. frost with whipped topping. sprinkle reserved gelatin over top of cake. chill in refrigerator 6 hours or overnight before serving. cut crosswise like a loaf of bread to serve.