Preparation Steps

• Peel and chop the apples into small cubes and toss them into a medium saucepan. Add the lemon juice, cinnamon, nutmeg, and brown sugar, and give it a good stir.
• Let the mixture simmer over medium heat for about 10 minutes, just until the apples soften and the sugar melts into a cozy caramel-like syrup. Set it aside to cool—no need for it to be cold, but you don’t want it piping hot when you assemble.
• While that’s cooling, cut your pound cake into bite-sized cubes. Grab a piping bag (or just a zip-top bag with the corner snipped off) and fill it with Cool Whip.
• Now for the fun part—assembly! Start with a layer of pound cake cubes in your serving glasses or jars. Spoon on a layer of the apple mixture, followed by a drizzle (or spoonful) of caramel sauce. Pipe on a generous layer of Cool Whip.
• Repeat the layers one more time: pound cake, apples, caramel, Cool Whip. Finish it off with a final drizzle of caramel over the top. Serve right away or pop them in the fridge.