Caramel Apple Eclair Cake (Print Version)
Layers of graham crackers, pudding, apple filling, and caramel sauce offer a rich, comforting treat.
# Ingredients:
→ Filling and Layers
01 -
41 ounces canned apple pie filling, apple slices chopped into small pieces
02 -
4 cups cold whole milk
03 -
6.8 ounces French vanilla instant pudding mix
04 -
14.4 ounces graham crackers
05 -
20 ounces caramel sundae topping
→ Optional Garnish
06 -
Chopped pecans
07 -
Chopped walnuts
# Steps:
01 -
Chop the apple slices from the canned pie filling into small, uniform pieces to ensure consistent layers.
02 -
In a large mixing bowl, combine cold whole milk and French vanilla instant pudding mix. Blend with a handheld mixer on low speed for 2 to 2½ minutes until thickened.
03 -
Arrange a single layer of graham crackers in the bottom of a 9x13 inch baking dish, breaking crackers as needed to cover the entire base.
04 -
Spread half of the chopped apple pie filling over the graham cracker base, followed by half of the prepared pudding mixture. Smooth evenly with a spoon or offset spatula.
05 -
Add a second layer of graham crackers. Distribute the remaining apple pie filling evenly, followed by the rest of the pudding mixture. Smooth the top layer.
06 -
Place one final layer of graham crackers over the filling. Pour caramel sundae topping evenly over the crackers to cover completely.
07 -
Lightly cover the dish and refrigerate for at least 4 hours to allow layers to set. For serving, cut into 15 rectangular slices. Store leftovers covered in the refrigerator for up to 3 days.
# Notes:
01 -
For enhanced texture, chill overnight before serving so layers fully integrate. Add chopped nuts just before serving for optimal crunch.