Caramel Apple Eclair Cake
Description
This no bake dessert is perfect for fall. It's a delicious eclair cake full of layers of apples, vanilla pudding, cinnamon graham crackers and caramel apple dip.
Ingredients
Apples:
5 lb. Granny Smith apples, peeled, cored and sliced, and chopped into 1 inch pieces
1 c. white sugar
1 T. cinnamon
1-2 T. all-purpose flour, if needed
Filling:
2 small 3.4 oz. boxes vanilla instant pudding
3 1/2 c. whole milk
1/2 c. sour cream
8 oz. Cool Whip, thawed
Layers:
21 whole cinnamon graham crackers
16 oz. caramel apple dip
Directions
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*Tip before starting: Plan in advance because the apples need to cool to room temperature before preparing the dessert.
Apples:
In a large saucepan, combine the diced apples, sugar and cinnamon over medium-low heat. Cook and stir until the apples are tender. If the apples have a lot of juice, sprinkle 2 T. flour lightly over the apples; stir. Stir mixture over medium-low heat until thickened. Remove from the heat. Allow the apples to cool to room temperature.
Filling:
In a large bowl, whisk together the pudding and the milk. Stir in the sour cream and Cool Whip.
Assembly:
Line the bottom of a 9×13 baking pan with 7 cinnamon graham crackers. Top with half of the apple mixture.
Spoon half of the pudding mix over the apples.
Add a layer of graham crackers on top of the pudding. Spread the remaining apples over the graham crackers. Spoon the remaining pudding mixture over the graham crackers. Add the last layer of graham crackers on top.
Heat the caramel dip for 30 seconds in the microwave. Use a knife to stir the caramel. Heat for another 20-30 seconds or until the caramel is softened so that it's easier to spread. You don’t want it hot and totally melted, just softened so that it can be easily spread.
Spread the caramel evenly over the graham crackers.
Refrigerate for at least 8 hours or overnight.
Serve.
15 servings.