Caramel Apple Eclair Cake (Print Format)
No bake layers of creamy pudding, apples, and caramel stacked in sweet graham crackers for a crowd-pleasing treat.
# Ingredients:
01 -
41 ounces canned apple pie filling, chopped into smaller pieces (e.g., Great Value brand)
02 -
4 cups cold whole milk
03 -
6.8 ounces package of French vanilla instant pudding mix (e.g., Jell-O brand)
04 -
14.4 ounces package of graham crackers (e.g., Great Value brand)
05 -
20 ounces caramel sundae topping (e.g., Smucker's brand)
→ Optional Garnish
06 -
Chopped pecans or chopped walnuts
# Steps:
01 -
Chop the apple slices from the canned pie filling into smaller pieces to facilitate even layering during assembly.
02 -
In a large mixing bowl (4-5 quarts), add the cold milk. Sprinkle the French vanilla pudding mix over the milk. Mix with a handheld mixer on low speed for 2-2 ½ minutes until the pudding thickens.
03 -
Place a single layer of graham crackers in the bottom of a 9x13 baking dish. Break crackers as needed to fit.
04 -
Spread half of the chopped apple pie filling evenly over the graham crackers. Then, spoon half of the pudding mixture over the apple layer and smooth it with a spoon or offset spatula.
05 -
Add another layer of graham crackers on top. Repeat the process with the remaining apple pie filling and pudding mixture.
06 -
Add a final layer of graham crackers on top and spread the caramel sundae topping evenly over the crackers.
07 -
Loosely cover the dish and refrigerate for 4 hours to allow layers to set. Cut into 15 slices (3x5) before serving. Store leftovers covered in the refrigerator for up to 3 days.
# Tips:
01 -
Allow the dessert to chill fully for best results; this ensures the layers are firm and easy to slice.