No-Bake Caramel Apple Eclair Cake
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:
- 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.
- In a large bowl, combine the milk, powdered sugar, and instant vanilla pudding mix until smooth.
- Add in the vanilla extract and heavy cream, then beat with a hand mixer for three to four minutes until thick and creamy.
- Line the bottom of a 9×13-inch baking dish with a single layer of cinnamon graham crackers.
- Spoon half of the apple pie filling over the graham crackers, followed by half of the vanilla pudding mixture.
- Repeat the layering process with more graham crackers, apple pie filling, and vanilla pudding.
- Heat the caramel topping in the microwave until pourable, then carefully spread it over the top layer of graham crackers.
- 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.