Indulge in layers of creamy vanilla pudding, spiced cinnamon apples, and caramel atop this effortless no-bake caramel apple eclair cake. Perfect for spontaneous gatherings or special occasions, it’s a delightful treat that comes together in no time.

Ingredients:

• 1½ cans of apple pie filling (20 ounces total)
• 1 teaspoon of ground cinnamon
• 1/4 teaspoon of ground nutmeg
• 1 box of cinnamon graham crackers
• 2 boxes of instant vanilla pudding mix (3.4 ounces each)
• 2 cups of cold milk
• 2 cups of heavy cream
• 1/4 cup of powdered sugar
• 1 teaspoon of vanilla extract
• Optional: homemade caramel sauce, caramel dip, or store-bought caramel topping

Instructions:

1. Begin by scooping out the apple pie filling, setting it aside, and chopping it into smaller pieces if desired. Stir in the ground nutmeg and cinnamon.
2. In a large bowl, combine the milk, powdered sugar, and instant vanilla pudding mix until smooth.
3. Add in the vanilla extract and heavy cream, then beat with a hand mixer for three to four minutes until thick and creamy.
4. Line the bottom of a 9×13-inch baking dish with a single layer of cinnamon graham crackers.
5. Spoon half of the apple pie filling over the graham crackers, followed by half of the vanilla pudding mixture.
6. Repeat the layering process with more graham crackers, apple pie filling, and vanilla pudding.
7. Heat the caramel topping in the microwave until pourable, then carefully spread it over the top layer of graham crackers.
8. Refrigerate the cake for at least four to six hours, or preferably overnight, until set.

Storage Tip: Keep the caramel apple eclair cake refrigerated in an airtight container for optimal freshness, with a shelf life of three to four days. For longer storage, freeze the cake in an airtight container for up to a month, ensuring to thaw it in the fridge before serving. Note that full-fat dairy products freeze best compared to low-fat alternatives.