Dreamy layers of vanilla pudding, spiced cinnamon apples, cinnamon grahams, and luscious caramel top this no-bake caramel apple eclair cake recipe. You can whip this up in no time at all, making it the ideal quick dessert for get-togethers with loved ones, potlucks, or celebrations.
A white platter with a red gingham napkin, an apple behind it, a glass of milk, and a piece of caramel apple eclair cake.
What’s in it?
– 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 an already-made caramel topping
“Cook Mode”
Follow these steps to keep your screen from turning black:
Scoop out the apple pie filling and set it aside. To make smaller pieces, chop the apple using scissors.
Before setting aside, stir the apple pie filling with the nutmeg and cinnamon.
Combine the milk, powdered sugar, and instant vanilla pudding in a separate big basin.
Mix in the vanilla essence and heavy whipping cream. After three or four minutes of beating with a hand mixer, the mixture should be thick and creamy.
One layer of cinnamon graham crackers should be enough to cover the bottom of a 9 by 13-inch baking dish.
On top of the graham crackers, spoon half of the apple pie filling.
Divide the vanilla pudding mixture in half and spoon half of it over the apple pie filling.
Dreamy layers of vanilla pudding, spiced cinnamon apples, cinnamon grahams, and luscious caramel top this no-bake caramel apple eclair cake recipe. You can whip this up in no time at all, making it the ideal quick dessert for get-togethers with loved ones, potlucks, or celebrations.
A white platter with a red gingham napkin, an apple behind it, a glass of milk, and a piece of caramel apple eclair cake.
What’s in it?
– 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 an already-made caramel topping
“Cook Mode”
Follow these steps to keep your screen from turning black:
Scoop out the apple pie filling and set it aside. To make smaller pieces, chop the apple using scissors.
Before setting aside, stir the apple pie filling with the nutmeg and cinnamon.
Combine the milk, powdered sugar, and instant vanilla pudding in a separate big basin.
Mix in the vanilla essence and heavy whipping cream. After three or four minutes of beating with a hand mixer, the mixture should be thick and creamy.
One layer of cinnamon graham crackers should be enough to cover the bottom of a 9 by 13-inch baking dish.
On top of the graham crackers, spoon half of the apple pie filling.
Divide the vanilla pudding mixture in half and spoon half of it over the apple pie filling.
In a similar fashion, stack more graham crackers, then fill with apple pie filling, then top with vanilla pudding.
Finally, re-heat the caramel topping in the microwave before pouring it on top.
On top of the graham crackers, carefully spread the caramel topping.
Put the cake in the fridge for at least four to six hours to cool. Ideally, it should be left overnight.
Important Storage Reminder: Keep this caramel apple eclair cake refrigerated for best results. It has a three- to four-day shelf life if sealed in plastic or another airtight container.
If you use full-fat dairy products, your eclair cake will freeze well for up to a month. Since low-fat dairy products separate more readily when frozen, they aren’t as effective. Before freezing, place the cake in an airtight container or wrap it in plastic. Place in the fridge to thaw.
