Description

Caramel Apple Eclair Cake layers graham crackers, creamy vanilla pudding, spiced apples, and rich caramel for a no-bake dessert that tastes like fall in every bite.

Ingredients

1 box graham crackers
2 (3.4 oz) boxes vanilla instant pudding mix
3 cups cold whole milk
1 (8 oz) container whipped topping (e.g., Cool Whip)
2 cans (21 oz each) apple pie filling
1 tsp ground cinnamon
1 cup caramel sauce, plus more for drizzling
1/2 cup chopped toasted pecans (optional)

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Instructions

Grease or line a 9×13-inch pan with parchment paper.
In a bowl, whisk pudding mix and cold milk for 2 minutes until thick. Let sit, then fold in whipped topping.
Layer graham crackers on the bottom of the pan to cover.
Spread half the pudding mixture over the graham crackers.
Top with half the apple pie filling and sprinkle with cinnamon.
Add another layer of graham crackers, the remaining pudding, then the rest of the apple filling and more cinnamon.
Top with a final layer of graham crackers and drizzle generously with caramel sauce. Sprinkle with toasted pecans if using.
Cover and chill for at least 4 hours or overnight before serving.

Notes

Garnish with whipped cream, extra caramel, or thin apple slices for a polished look.
Serve with apple wedges, hot coffee, or vanilla frozen yogurt for balance.
Try assembling in jars for party-friendly presentation, or skewer squares for fun bites.
Store in the fridge up to 4 days; freeze tightly wrapped for up to 1 month and thaw in fridge.
Serve chilled—no reheating necessary. Add fresh caramel after thawing if frozen.