Description
This Caramel Apple Éclair Cake is a delicious no-bake dessert featuring layers of vanilla pudding, whipped topping, cinnamon-spiced apples, graham crackers, and rich caramel sauce. Perfectly chilled, this cake offers a creamy texture combined with the fresh crunch of apples and the sweet notes of caramel for a crowd-pleasing treat.
Ingredients
Scale
Pudding Mixture
- 2 packets (3.4 oz each) instant vanilla pudding mix
- 3 cups cold milk
- 8 oz whipped topping (Cool Whip), thawed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Apple Layer
- 3-4 medium apples, peeled and diced
- 1 tablespoon lemon juice
Other Ingredients
- 2 sleeves graham crackers
- 1 cup caramel sauce (store-bought or homemade)
Instructions
- Prepare Pudding Mixture: In a large bowl, whisk together the instant vanilla pudding mix and cold milk until smooth and thickened, about 2 minutes.
- Incorporate Whipped Topping and Spices: Gently fold in the thawed whipped topping, ground cinnamon, and ground nutmeg until fully combined, creating a creamy, spiced pudding mixture.
- Prepare Apples: In a small bowl, toss the peeled and diced apples with lemon juice to prevent browning and maintain freshness.
- First Grahams Layer: In a 9×13-inch baking dish, arrange a single layer of graham crackers, breaking pieces as needed to fill the dish evenly.
- First Pudding and Apple Layer: Spread half of the pudding mixture evenly over the graham crackers, then sprinkle half of the diced apples on top.
- Second Grahams Layer and Topping: Add another layer of graham crackers, then spread the remaining pudding mixture and evenly distribute the remaining diced apples.
- Final Layer and Caramel: Add a final layer of graham crackers and pour the caramel sauce over the top, spreading it evenly.
- Chill and Set: Cover the dish and refrigerate for at least 4 hours or overnight to allow the graham crackers to soften and the flavors to meld.
- Serve: Slice the cake into servings and serve chilled for the best texture and taste.
Notes
- For best results, use tart apples like Granny Smith to balance the sweetness of the caramel.
- You can substitute homemade caramel sauce with store-bought for convenience.
- If you prefer a firmer texture, chill the cake overnight.
- Ensure the whipped topping is fully thawed before folding to avoid lumps.
- Store leftovers covered in the refrigerator for up to 3 days.
