Caramel Apple Eclair Cake (Print Version)
# Ingredients:
→ Filling
01 -
1½ (20-ounce) cans apple pie filling
02 -
1 teaspoon ground cinnamon
03 -
¼ teaspoon ground nutmeg
→ Base and Layers
04 -
1 box cinnamon graham crackers
→ Pudding Mixture
05 -
2 (3.4-ounce) boxes instant vanilla pudding mix
06 -
2 cups cold milk
07 -
2 cups heavy cream
08 -
½ cup powdered sugar
09 -
1 teaspoon vanilla extract
→ Topping
10 -
Homemade caramel sauce, caramel dip, or store-bought caramel topping
# Instructions:
01 -
Place the apple pie filling into a bowl and use scissors to cut the apple pieces into smaller pieces. Add the ground cinnamon and nutmeg to the apple pie filling, then set aside.
02 -
In a separate large bowl, mix the instant vanilla pudding mix, cold milk, and powdered sugar. Add in the heavy cream and vanilla extract. Use a hand mixer to beat the mixture until creamy and thick, approximately 3-4 minutes.
03 -
In a 9×13-inch baking dish, place a single layer of cinnamon graham crackers. Spoon half of the apple pie filling over the graham crackers, then spoon half of the vanilla pudding mixture over the apple layer. Repeat the process with another layer of graham crackers, apple pie filling, vanilla pudding, and a final layer of graham crackers.
04 -
Heat the caramel topping in the microwave until pourable. Carefully pour the caramel topping over the top layer of graham crackers and spread evenly.
05 -
Refrigerate the cake for at least 4-6 hours to set. For best results, chill overnight.