Description
This Caramel Apple Eclair Cake is a delightful layered dessert featuring tender cinnamon-spiced apples, creamy vanilla pudding filling, and rich caramel layered between cinnamon graham crackers. A perfect make-ahead treat for fall or any special occasion, it offers a balance of fruity tartness, sweet creaminess, and decadent caramel, all chilled to set into a luscious no-bake cake.
Ingredients
For the Apples:
- 5 pounds Granny Smith apples, peeled, cored, sliced, then chopped into 1-inch pieces
- 1 cup granulated sugar
- 1 tablespoon cinnamon
- 1-2 tablespoons all-purpose flour (if needed)
For the Filling:
- 2 boxes instant vanilla pudding mix (3.4 ounces each)
- 3 1/2 cups whole milk
- 1/2 cup sour cream
- 8 ounces Cool Whip whipped topping, thawed
For the Layers:
- 21 cinnamon graham crackers
- 16 ounces caramel apple dip (Marzetti brand)
Instructions
- Cook the Apples: In a large saucepan over medium-low heat, combine the diced Granny Smith apples with the sugar and cinnamon. Cook while stirring occasionally until the apples become tender. If excess juice accumulates, sprinkle 1 to 2 tablespoons of all-purpose flour over the mixture and stir it in to help thicken. Continue stirring on medium-low heat until thickened. Remove from heat and allow the apple mixture to cool to room temperature.
- Prepare the Filling: In a large bowl, whisk together the instant vanilla pudding mixes and whole milk until smooth and starting to set. Stir in the sour cream and then fold in the thawed Cool Whip whipped topping gently until combined and creamy.
- Assemble the Cake – First Layer: Line the bottom of a 9×13-inch baking pan with about 7 cinnamon graham crackers. Evenly spread half of the cooled apple mixture over the crackers. Spoon half of the pudding filling on top of the apples and spread gently.
- Assemble the Cake – Second and Third Layers: Add a second layer of graham crackers over the pudding layer. Spread the remaining apple mixture evenly over this layer, then spoon and spread the rest of the pudding filling on top. Finish with a final layer of graham crackers on top.
- Prepare and Add the Caramel Layer: Heat the caramel apple dip in the microwave for 30 seconds, then mix with a knife. Heat again in 20-30 second increments until the caramel is softened but not fully melted or hot. Spread the softened caramel evenly over the top layer of graham crackers.
- Chill: Refrigerate the completed cake for at least 8 hours or overnight to allow the layers to set and flavors to meld before serving.
Notes
- To reduce calories, substitute sugar-free Cool Whip, sugar-free pudding mix, fat-free milk, fat-free sour cream, and low-fat graham crackers.
- This cake is best served chilled and improves in flavor after sitting overnight.
- Ensure the apples are adequately thickened to prevent soggy layers.
- Use Granny Smith apples for tartness that balances the sweetness of the caramel and pudding.
- You can prepare this dessert a day in advance, making it convenient for parties.
