Caramel Apple Eclair Cake
A delicious no-bake dessert combining apple pie filling, vanilla pudding, and caramel.
Equipment
- 9x13-inch baking dish For assembling the cake.
Ingredients
Main Ingredients
- 1 1/2 20-ounce cans apple pie filling (30 ounces total)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 box cinnamon graham crackers
- 2 3.4-ounce boxes instant vanilla pudding mix
- 2 cups cold milk
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- Homemade Caramel Sauce caramel dip, or store-bought caramel topping
Instructions
- Place the apple pie filling in a bowl and cut the apple pieces into smaller chunks.
- Add cinnamon and nutmeg to the apple pie filling, mix, and set aside.
- In a large bowl, combine instant vanilla pudding mix, milk, and powdered sugar.
- Add heavy cream and vanilla extract. Use a hand mixer to beat until creamy and thick, about 3-4 minutes.
- In a 9x13-inch baking dish, create a single layer of cinnamon graham crackers.
- Spoon half of the apple pie filling over the graham crackers.
- Spoon half of the vanilla pudding mixture over the apple pie filling.
- Repeat with another layer of graham crackers, apple pie filling, vanilla pudding, and a final layer of graham crackers.
- Heat the caramel topping in the microwave until warm and pour it over the top layer of graham crackers, smoothing it out.
- Chill the cake in the fridge for at least 4-6 hours, preferably overnight.
Notes
For a twist, consider adding chopped nuts or a sprinkle of sea salt on top before chilling.