CARAMEL APPLE ECLAIR CAKE!

CARAMEL APPLE ECLAIR CAKE!

Prep Time: 15 minutes | Chilling Time: 4–24 hours | Servings: 12–15

Ingredients

• 2 boxes (3.4 oz each) instant French vanilla pudding mix

• 3½ cups whole milk

• 8 oz frozen whipped topping (such as Cool Whip), thawed

• 1 can (21 oz) apple pie filling

• 1 tsp ground cinnamon

• 30 whole graham cracker sheets (about 2 full sleeves)

• 1 container (13.5 oz) caramel apple dip

Instructions

1. Make the Vanilla Cream: In a large mixing bowl, whisk together the French vanilla pudding mix and cold milk for about 2 minutes until thickened. Fold in the thawed whipped topping with a spatula until smooth and fully combined.

2. Season the Apples: In a separate bowl, mix the apple pie filling with the ground cinnamon. Use a spoon or kitchen shears to chop any large apple slices into smaller, bite-sized pieces.

3. Assemble the Base: In the bottom of a 9x13-inch baking dish, arrange an even layer of graham crackers (break pieces to fit any gaps). Spread half of the vanilla pudding mixture evenly over the crackers.

4. Add the Apple Layer: Top the pudding with a second layer of graham crackers. Spread the cinnamon-apple filling evenly over this middle cracker layer.

5. Add the Final Pudding Layer: Lay down a third and final layer of graham crackers over the apples. Spread the remaining vanilla pudding mixture smoothly over the top.

6. Top and Chill: Warm the caramel apple dip in the microwave for 15–20 seconds until pourable, then drizzle and spread it evenly over the top pudding layer. Cover the dish and refrigerate for at least 4 hours (ideally overnight) so the graham crackers soften into a soft, cake-like texture before slicing.