Caramel Apple Eclair Cake

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Soft graham crackers, cinnamon apple, French vanilla pudding, and a caramel layer that slices clean after a six hour chill.

Prep Time15

Chill Time6

Total Time6 15

Course: Dessert

Cuisine: American

Keyword: apple and caramel dessert recipes, apple caramel pudding cake, apple eclair cake, caramel apple eclair cake, easy eclair cake, eclairs cake, eclairs cakes, elcair cake, no bake eclair dessert

Servings:

Calories: 267kcal

Ingredients

6.8 ounces instant French vanilla pudding mix, Jell-O brand used (two 3.4-ounce boxes)
3½ cups whole milk, very cold
8 ounces frozen whipped topping, thawed (Cool Whip brand used)
21 ounces apple pie filling, Duncan Hines More Fruit brand used
1 teaspoon ground cinnamon
30 whole graham cracker sheets
13.5 ounces caramel apple dip, Marzetti brand used

Instructions

Whisk together the instant French vanilla pudding mix and milk in a large bowl for 1-2 minutes or until it is smooth and starts to thicken. Let the mixture rest for 3 minutes while it continues to thicken up.
Fold the thawed whipped topping into the pudding mixture until evenly combined and no white streaks remain. Set aside.
Transfer the apple pie filling into a small bowl. Using a small sharp knife, or food-grade kitchen shears, cut the larger apple pieces into smaller (approximately ½ inch), uniform-sized pieces. Stir in the ground cinnamon until evenly distributed and set aside.
In the bottom of a 9x13 straight-sided baking pan, place 10 whole graham cracker sheets. You will need to break apart some of the graham crackers to fit snugly into the pan as a single layer.
Spread half the apple pie filling evenly over the first layer of graham crackers.
Spoon half the pudding mixture over the first layer of apple pie filling and spread to an even layer.
Top with another layer of 10 graham crackers, followed by the remaining apple pie filling, remaining pudding mixture, and final layer of graham crackers.
Remove the lid to the caramel apple dip, heat in the microwave for 30-45 seconds or just until loose enough to spread easily over the final layer of graham crackers. A small offset spatula makes it easier to spread the caramel evenly over the graham crackers.
Refrigerate the caramel apple eclair cake for a minimum of 6-8 hours or up to overnight before serving.

Notes

Running a sharp knife under hot water, then wiping dry before slicing will help to easily cut through the caramel layer for cleaner slices.
A thick salted caramel apple sauce (such as Mrs. Richardson’s brand) or homemade thick caramel sauce will work as a substitute for the caramel apple dip.
If your brand of canned apple pie filling has more of the sauce than it does the apple pieces, you may want to use a second can and just scoop out the apples leaving the excess sauce out of the recipe. If too much of the sauce from the canned apple pie filling is added, it can cause your filling to become too soft and messy when sliced and served.

Nutrition