I tested and tweaked until this recipe was just right. It made its star debut at our family’s Sukkot table. Family members then didn’t just want the recipe…they wanted a sample to keep in their freezer. You can also make this in one nine- by 13-inch pan and cut into squares. Yield: 18 pies
Preheat oven to 350 degrees Fahrenheit.
Line muffin pans with paper liners. You will need 18 cups. Grease an eight- by eight-inch square baking pan.
In a large bowl, combine flour, oats, brown sugar, cinnamon, and oil. Mix to combine and press into prepared muffin cups. Press the remaining crust into the eight- by eight-inch pan (this portion will be used as the topping).
Bake for 15 minutes, or until edges begin to turn golden. Let cool.
Once cool, crumble crust in the eight- by eight-inch pan.
In the bowl of an electric mixer, beat non-dairy whipped topping until stiff. Remove from bowl and set aside.
In the same bowl, combine parve cream cheese, sugar, vanilla, and caramel. Fold in whipped topping to combine.
Pour mousse on top of crust in muffin cups, top with crust crumbles, and freeze.
In a large bowl, toss apples with oil, sugar, and cinnamon.
Heat a sauté pan over medium-low heat. Add apple mixture and cook, stirring frequently, until apples are soft, about 20 minutes (they can also be roasted in the oven). Set aside (refrigerate the topping if making in advance).
Remove muffin pans from freezer and let defrost for 20 minutes.
Drizzle with caramel. Warm apple topping, if necessary, and top pies before serving.
Can I make this in advance?
You should be able to make the mousse pies in advance and freeze them and then last minute assemble it with the apple topping.
Was a big hit, worked perfectly in a 9×13.