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Caramel Apple Éclair Cake
Caroline

Caramel Apple Éclair Cake

This Caramel Apple Éclair Cake is a no-bake layered dessert featuring tender apple pie filling, creamy French vanilla pudding, soft graham crackers, and a luscious caramel topping. Perfect for fall gatherings, potlucks, and make-ahead entertaining.
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Prep Time 20 minutes
Total Time 4 hours
Servings: 12 slices
Course: Dessert, No-Bake
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 41 oz canned apple pie filling, chopped
  • 4 cups cold whole milk
  • 6.8 oz French vanilla instant pudding mix
  • 14.4 oz graham crackers
  • 20 oz caramel sundae topping
  • chopped pecans or walnuts (optional)

Equipment

  • 9x13-inch baking dish
  • large mixing bowl
  • Handheld mixer
  • offset spatula or spoon
  • measuring cups
  • knife and cutting board

Method
 

  1. Chop the apple slices from the pie filling into small, uniform pieces.
  2. In a large bowl, whisk cold whole milk and instant pudding mix with a handheld mixer for 2–2½ minutes until smooth and thick.
  3. Arrange a single layer of graham crackers in a 9×13-inch baking dish.
  4. Spread half the chopped apple filling over the graham cracker layer.
  5. Add half of the pudding mixture and smooth evenly.
  6. Add a second graham cracker layer, then repeat with remaining apple filling and pudding mixture.
  7. Top with a final layer of graham crackers.
  8. Pour caramel sundae topping evenly over the top.
  9. Cover lightly and refrigerate for at least 4 hours or overnight.

Notes

For the best texture, chill overnight to allow the graham crackers to soften into a cake-like consistency. Add chopped nuts right before serving for maximum crunch and freshness.