Apple Gingersnap Refrigerator Dessert #SundaySupper
 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 Gingersnap Refrigerator Dessert Author: Mary Ellen Recipe type: Dessert, Cakes Prep time: 20 mins Cook time: 10 mins Total time: 30 mins Serves: Serves 4 - 6 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 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. 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. Breakfast Apple-Currant Dutch Baby Pancake by The Weekend Gourmet Apple Swirled Pumpkin Yeast Bread by What Smells So Good? 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