No-Bake Caramel Apple Eclair Cake

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Ingredients

  • 1 package graham crackers
  • 1 box vanilla instant pudding mix (3.4 oz)
  • 1 1/2 cups cold milk
  • 1 container (8 oz) whipped topping (e.g., Cool Whip)
  • 2 medium apples, peeled, cored, and chopped
  • 1/2 cup caramel sauce (store-bought or homemade)
  • 1/2 tsp cinnamon (optional)
  • 1/2 cup chopped nuts (e.g., walnuts or pecans), optional for topping

Instructions

  1. Prepare the pudding mixture: In a mixing bowl, combine the vanilla instant pudding mix and cold milk. Whisk until the pudding thickens, about 2 minutes.
  2. Fold in the whipped topping: Gently fold the whipped topping into the pudding mixture until fully combined and smooth.
  3. Layer the graham crackers: In the bottom of a 9×13-inch baking dish, arrange a layer of graham crackers.
  4. Add pudding mixture: Spread half of the pudding mixture evenly over the graham crackers.
  5. Layer apples: Scatter the chopped apples evenly over the pudding layer. Sprinkle with cinnamon, if desired.
  6. Add another graham cracker layer: Place another layer of graham crackers on top of the apples.
  7. Top with the remaining pudding mixture: Spread the remaining pudding mixture over the graham crackers.
  8. Chill: Cover the cake and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the cake to firm up.
  9. Add caramel sauce: Before serving, drizzle caramel sauce over the top of the cake. Optionally, sprinkle with chopped nuts for added crunch.
  10. Serve: Slice and serve chilled for a refreshing dessert that’s perfect for any occasion!

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