A simple and decadent no-bake dessert that combines the classic flavors of caramel apples with the creamy texture of an eclair cake. Perfect for potlucks, parties, or a sweet treat anytime!
Ingredients:
- For the “Eclairs”:
- 1 (12.4 ounce) box of graham crackers (about 28-30 crackers)
- 2 cups cold milk
- For the Filling:
- 2 (3.4 ounce) packages instant vanilla pudding mix
- 3 cups cold milk
- 1 (8 ounce) container whipped topping (like Cool Whip), thawed
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup caramel sauce, plus extra for drizzling
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- For the Apple Topping:
- 2 medium apples (such as Honeycrisp or Granny Smith), peeled, cored, and diced
- 2 tablespoons lemon juice
- 1/4 cup brown sugar
- 2 tablespoons butter
- 1 teaspoon ground cinnamon
- Pinch of salt
- Optional Garnishes:
- Extra caramel sauce
- Chopped pecans or walnuts
- Powdered sugar
Instructions:
- Prepare the Apple Topping:
- In a medium skillet over medium heat, melt the butter.
- Add the diced apples and lemon juice, and cook for about 3-4 minutes until slightly softened.
- Add the brown sugar, cinnamon, and salt. Cook for another 2-3 minutes, stirring occasionally, until the apples are tender and the sauce has thickened slightly. Remove from heat and let cool.
- Prepare the Filling:
- In a large bowl, whisk together the instant vanilla pudding mix and 3 cups of cold milk until smooth. Let it sit for 5 minutes to thicken.
- In a separate bowl, beat the softened cream cheese until smooth.
- Add the cream cheese, 1/2 cup of caramel sauce, cinnamon, and nutmeg to the pudding mixture. Whisk until well combined.
- Gently fold in the whipped topping until evenly incorporated.
- Assemble the Cake:
- Lightly dip each graham cracker in the 2 cups of cold milk for just a second (don’t soak them, or they will fall apart).
- Line the bottom of a 9×13 inch dish with a layer of the milk-dipped graham crackers.
- Spread half of the pudding filling over the graham cracker layer.
- Add another layer of milk-dipped graham crackers.
- Spread the rest of the pudding filling over the graham crackers.
- Add a final layer of milk dipped graham crackers.
- Top and Chill:
- Spread the cooled apple topping evenly over the final layer of graham crackers.
- Drizzle with extra caramel sauce.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the graham crackers to soften and the flavors to meld.
- Serve:
- Before serving, you can optionally garnish with chopped nuts or a light dusting of powdered sugar.
- Cut into squares and serve.
Tips and Variations:
- For a richer caramel flavor, use a store-bought caramel sauce or make your own.
- You can use different types of apples, such as Gala or Fuji, for a variety of flavors.
- Add a sprinkle of cinnamon on top for extra flavor and presentation.
- If you do not have graham crackers, vanilla wafers can be substituted.
- If you would like to add a bit of crunch, crushed gingersnaps sprinkled between the filling layers would be a nice addition.
Enjoy your delicious No-Bake Caramel Apple Eclair Cake!