Prepare the apples: In a sauté pan over medium heat, combine apples, sugar, and lemon juice. Cook, stirring occasionally, until fruit is soft and golden, about 20 minutes. Set aside.

Prepare the cream: In the bowl of an electric mixer, whip whipped topping until stiff. Add cream cheese, maple syrup, cinnamon and vanilla and mix to combine.

Assemble: Layer ladyfingers in a single layer in your serving dish. Spoon the liquid from the apples over the ladyfingers to saturate them. If you don’t have any liquid left, whisk together a few tablespoons of hot water, honey and a pinch of cinnamon and spoon that over the ladyfingers. Layer cooled apples over ladyfingers. Layer cream over cooled apples and sprinkle with cinnamon. Refrigerate overnight or keep refrigerated until ready to serve. This can be prepared up to a week ahead and kept refrigerated, but it must be prepared at least the night before so the ladyfingers have a chance to soften.