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Caramel Apple Eclair Cake

A luscious no-bake icebox cake featuring layers of soft graham crackers, creamy vanilla pudding, spiced apples, and a glossy caramel topping.
Print Recipe
Prep Time 20 minutes
Total Time 7 hours 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 2 boxes instant vanilla pudding mix 3.4 oz each
  • 3 cups cold milk
  • 8 oz whipped topping thawed (Cool Whip)
Layers
  • 1 box graham crackers approx 14.4 oz
  • 2 cans apple pie filling 21 oz each
  • 1 tsp cinnamon ground
Topping
  • 1 jar caramel sauce 12 oz
  • 0.5 cup toffee bits or chopped pecans

Equipment

  • 9x13 Baking Dish
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

  1. Whisk pudding mix and cold milk in a large bowl for 2 minutes until thickened.
  2. Fold in the thawed whipped topping until combined.
  3. Mix the apple pie filling with cinnamon; chop apples smaller if chunks are large.
  4. Arrange a single layer of graham crackers in the bottom of a 9x13 inch dish.
  5. Spread half the pudding mixture over the crackers, then top with another layer of crackers.
  6. Spread the apple filling over the crackers, then top with a third layer of crackers.
  7. Spread remaining pudding mixture, and finish with a final layer of crackers.
  8. Cover and refrigerate for at least 6-8 hours (overnight is best) to soften crackers.
  9. Before serving, pour caramel sauce over the top and sprinkle with toffee bits.

Notes

Ensure you use Instant Pudding, not Cook & Serve. The cake must chill to allow crackers to soften.