Caramel Apple Eclair Cake (Print Version)
A heavenly no-bake dessert featuring layers of graham crackers, creamy vanilla pudding, apple filling and caramel sauce.
# Ingredients:
→ Base
01 -
12–14 full graham crackers
→ Filling
02 -
21 oz apple pie filling
03 -
3.4 oz instant vanilla pudding mix
04 -
2 cups milk
05 -
1 cup heavy cream
06 -
1/4 cup powdered sugar
07 -
1/2 teaspoon vanilla extract
→ Topping
08 -
1 cup caramel sauce
09 -
1/2 teaspoon ground cinnamon (optional)
# Steps to Follow:
01 -
Combine the instant vanilla pudding mix and 2 cups of milk in a medium bowl. Whisk for 2 minutes until thickened. In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Gently fold the whipped cream into the thickened pudding mixture until combined.
02 -
In a 9×13-inch baking dish, arrange a single layer of graham crackers at the bottom, breaking crackers as necessary to fit. Spread half of the pudding mixture evenly over the graham crackers. Spoon half of the apple pie filling over the pudding, ensuring even distribution.
03 -
Add another layer of graham crackers, followed by the remaining pudding mixture and the rest of the apple pie filling.
04 -
Drizzle the caramel sauce over the top layer of apples. Sprinkle ground cinnamon on top if desired.
05 -
Refrigerate the assembled cake for at least 4 hours, or preferably overnight, to allow flavors to meld and the cake to set.
# Additional Notes:
01 -
Refrigerating overnight enhances the cake's flavor and texture.