No-Bake Caramel Apple Eclair Cake
Caramel apple eclair cake is a no-bake dessert with layers of cinnamon apple filling, vanilla pudding, and thick caramel apple dip. Make it the night before and it is ready when you need it.
Servings: 12 servings
Calories: 399kcal
Ingredients
- 6.8 ounce (2 3.4-ounce) boxes instant French vanilla pudding mix Jell-O brand used
- 3½ cups whole milk very cold
- 8 ounces frozen whipped topping thawed, Cool Whip brand used
- 21 ounces can apple pie filling Duncan Hines More Fruit brand used
- 1 teaspoon ground cinnamon
- 30 whole graham cracker sheets
- 13.5 ounces container caramel apple dip Marzetti brand used
Instructions
- Whisk together the instant French vanilla pudding mix and milk in a large bowl for 1-2 minutes or until it is smooth and starts to thicken. Let the mixture rest for 3 minutes while it continues to thicken up.6.8 ounce (2 3.4-ounce) boxes instant French vanilla pudding mix , 3½ cups whole milk
- Fold the thawed whipped topping into the pudding mixture until evenly combined and no white streaks remain. Set aside.8 ounces frozen whipped topping
- Transfer the apple pie filling into a small bowl. Using a small sharp knife, or food-grade kitchen shears, cut the larger apple pieces into smaller (approximately ½ inch), uniform-sized pieces. Stir in the ground cinnamon until evenly distributed and set aside.1 teaspoon ground cinnamon, 21 ounces can apple pie filling
- In the bottom of a 9x13 straight-sided baking pan, place 10 whole graham cracker sheets. You will need to break apart some of the graham crackers to fit snugly into the pan as a single layer.30 whole graham cracker sheets
- Spread half the apple pie filling evenly over the first layer of graham crackers.
- Spoon half the pudding mixture over the first layer of apple pie filling and spread to an even layer.
- Top with another layer of 10 graham crackers, followed by the remaining apple pie filling, remaining pudding mixture, and final layer of graham crackers.
- Remove the lid to the caramel apple dip, heat in the microwave for 30-45 seconds or just until loose enough to spread easily over the final layer of graham crackers. A small offset spatula makes it easier to spread the caramel evenly over the graham crackers.13.5 ounces container caramel apple dip
- Refrigerate the caramel apple eclair cake for a minimum of 6-8 hours or up to overnight before serving.
Notes
Storage:
- Cover the pan with plastic wrap or a fitted lid and refrigerate for up to 2 days. This dessert is best served cold, straight from the refrigerator.
- As it chills, the graham crackers soften and the layers set. After 6–8 hours, the texture is at its best. By the second day, the crackers become even softer, which some people prefer.
- Freezing has not been tested for this recipe, so it is not recommended.
- Use a hot knife for clean slices: Run a sharp knife under hot water, then wipe it dry before each cut. The warm blade slices through the caramel layer neatly without dragging or smearing.
- Allow plenty of chilling time: Chill for at least 6–8 hours so the graham crackers can soften and the layers can fully set. For the best texture, make it the day before serving.
- Cut large apple pieces into smaller chunks: If the apple pie filling contains large slices, cut them into roughly ½-inch pieces. This helps distribute the apples evenly and makes cleaner slices.
- Check the apple-to-sauce ratio: Some cans contain more sauce than apples. If needed, use apples from a second can and avoid adding extra sauce, which can make the filling too soft and difficult to slice.
- Use a straight-sided 9x13-inch pan: Straight sides help create neat, defined layers and cleaner slices, while rounded or tapered pans can make the layers less uniform.
Nutrition
Calories: 399kcal | Carbohydrates: 81g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 12mg | Sodium: 505mg | Potassium: 236mg | Fiber: 2g | Sugar: 52g | Vitamin A: 189IU | Vitamin C: 1mg | Calcium: 156mg | Iron: 2mg
