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Parve
Medium
8 Servings
Allergens 
1 Hour, 20 Minutes
Diets
Since we’re going into the fall season, I just had to include a dessert with autumn flavors. Prepare the components of these trifles in advance and layer them up right before serving!
1/2 stick (1/4 cup) margarine
4 apples, diced
1/4 cup sugar
8 pareve caramel toffees
dash of nutmeg
dash of cinnamon
1/2 teaspoon cornstarch, diluted in 1 teaspoon water
8 ounce coffee whitener
1 package Gefen Instant Vanilla Pudding mix
8 ounces whip topping, such as Kineret
1/3 cup oats
1/3 cup Glicks Flour
1/4 cup Haddar Brown Sugar
1/4 cup ground nuts, such as Gefen Ground Walnuts
2 tablespoons margarine
In a saucepan, melt margarine and add apples and sugar. Stir over medium heat for 10 minutes.
Add caramels and stir until completely melted. Add nutmeg and cinnamon. Stir in diluted cornstarch. Reduce flame to low and simmer for five minutes. Remove from flame and set aside to cool.
In a bowl, whisk together coffee whitener and pudding mix until very well combined. Set aside to thicken.
In a second bowl, beat whip topping until stiff, about four to five minutes. Fold into the pudding mixture.
Preheat oven to 350 degrees Fahrenheit.
In a bowl, mix by hand the oats, flour, sugar, nuts, and margarine. Press onto a baking sheet and bake 20-25 minutes. Let cool, then break apart into crumbs.
In each small dessert cup, layer: apples, crumble, whip, apples, crumble, whip. Finish off with another sprinkle of crumble.
Styling by Faigy Cohen
Photos by Chay Berger
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