Caramel Apple Eclair Cake
This no-bake Caramel Apple Eclair Cake features layers of cinnamon graham crackers, creamy vanilla pudding, tender apples, and a caramel topping. Easy and perfect for any season.
Ingredients
For the Apples
- 5 pounds Granny Smith apples peeled, cored, sliced, and chopped into 1-inch pieces
- 1 cup white sugar
- 1 tablespoon cinnamon
- 1 –2 tablespoons all-purpose flour if needed
For the Filling
- 2 small boxes vanilla instant pudding 3.4 ounces each
- 3 1/2 cups whole milk
- ½ cup sour cream
- 8 ounces Cool Whip thawed
For the Layers
- 21 cinnamon graham crackers
- 16 ounces caramel apple dip
Instructions
Step 1: Cook the Apples
- In a large saucepan over medium-low heat, combine the chopped apples, white sugar, and cinnamon.
- Stir frequently and cook until the apples are tender, about 10–15 minutes.
- If the apples release a lot of juice, sprinkle in 1–2 tablespoons of flour and stir to thicken.
- Once the apples are tender and the sauce has thickened, remove from the heat and let them cool completely to room temperature.
- Tip: The apples need to be cool before assembling the cake so the layers set properly.
Step 2: Prepare the Pudding Filling
- In a large mixing bowl, whisk together the instant pudding mixes with the milk until slightly thickened.
- Stir in the sour cream until smooth.
- Fold in the Cool Whip gently until fully combined. Set aside.
Step 3: Assemble the Eclair Cake
- Line the bottom of a 9×13-inch baking dish with 7 cinnamon graham crackers.
- Spread half of the cooked and cooled apple mixture over the graham crackers.
- Spoon half of the pudding mixture over the apples and spread evenly.
- Add another layer of graham crackers.
- Spread the remaining apples over the graham crackers.
- Spoon the rest of the pudding mixture over the apples and spread evenly.
- Top with a final layer of graham crackers.
Step 4: Add the Caramel Topping
- Soften the caramel apple dip in the microwave for 30 seconds, then stir.
- If needed, heat another 20–30 seconds until it is soft enough to spread but not melted.
- Spread the softened caramel evenly over the top graham cracker layer.
Step 5: Chill
- Cover the dish with plastic wrap or foil and refrigerate for at least 8 hours, or overnight, to let the layers soften and the flavors come together.
Step 6: Serve
- Slice the cake into squares and serve cold, straight from the fridge.
- Store leftovers covered in the refrigerator for up to 4 days.